(aka Pisco Sour)
I call this the
Gringo Sour as it
is missing perhaps the most vital element in a Pisco Sour, the lime
juice, but for my needs it works just fine. Essentially, the
only
change I have made is substituting the highly acidic Peruvian limes
(which you can not find here in the US) with something a little more
readily available - Margarita mix. I know,
blasphemy! But
don't knock it until you try it, as it actually makes for a
surprisingly good drink, one which I prefer to the Pisco Sours made
with the powdered Pisco Sour mixes that you can buy. Need some Pisco? Head over to Pisco
Mall.com,
which will deliver it right to your front door. Surprisingly,
the
Angostura
bitters are sold in most
US grocery stores right next to the margarita mixers, so you shouldn't
have a problem finding this item.
Ingredients:
1/2 cup Pisco
1/2 cup Margarita mix*
1/4 cup Karo light corn syrup
2 egg whites
6 cubes of ice
Angostura bitters
Preparation:
In a blender, mix all ingredients, except the egg whites, until well blended. Add the egg whites and blend for about 30 seconds, until foamy. Pour into glass and add a drop or two of the Angostura bitters in the center of the drink. Serve immediately.
Serve in a Old Fashioned/Lowball glass. Yields 2-3 glasses.
*Minute Maid Frozen Limeade concentrate can also be used
Ingredients:
1/2 cup Pisco
1/2 cup Margarita mix*
1/4 cup Karo light corn syrup
2 egg whites
6 cubes of ice
Angostura bitters
Preparation:
In a blender, mix all ingredients, except the egg whites, until well blended. Add the egg whites and blend for about 30 seconds, until foamy. Pour into glass and add a drop or two of the Angostura bitters in the center of the drink. Serve immediately.
Serve in a Old Fashioned/Lowball glass. Yields 2-3 glasses.
*Minute Maid Frozen Limeade concentrate can also be used