The pisco sour is the most famous and common drink in Peru, and you've likely heard of it or had one at a Latin restaurant. It ranks up there with the caipirinha as the most recognized drink from South America.
After sampling several in Peru, we returned to the Con Sentidos restaurant in Arequipa. The pisco sour here is pretty close to perfect, and the happy hour deal is hard to beat: two for 10 soles (about $3.25).
I asked our new friend, Roberto, the waiter/bartender, to show us how he makes them. His recipe is straightforward, and again proves that the best drinks are usually the simplest, freshest ones.
He explained the recipe step-by-step as he made it. Roberto explained that you must pick out the seeds before squeezing the lime, but didn't know the English word for it. I said "seeds", which sounds like "sits" in Spanish. We had a nice laugh as I wrote down the word I meant. Another example of the fun you can have overcoming the language barrier.
Roberto also pointed out that he prefers to use sweeter pisco, instead of the dry variety.
Pisco Sour (for 2 drinks)
2 shots Pisco
4 tablespoons jarabe de goma (large crystal sugar)
5 limones (key limes)
1/2 an egg white
3 handfuls of ice
Blend until liquified
3 drops of Angostura bitters (in each)
