Pisco is a distilled liquor made from grapes. Chile and Peru both produce Pisco (and claim it as their own) and export it around the world. The pisco sour is the most famous cocktail made with Pisco, and Chile and Peru each have their own classic recipe.
This variation on the traditional pisco sour is made by first soaking aguaymento fruit (groundcherries) in Pisco overnight. The egg white traditionally adds frothiness to the drink, but it can be omitted if you are concerned about raw eggs.
Prep Time: 8 hours
Total Time: 8 hours
- 12 ounces (1 1/2 cups) Pisco
- 2 cups very ripe groundcherries (tomatillos)
- 1 cup sugar
- 1 cup water
- 1/4 cup key lime juice
- 1 egg white
- 1 1/2 cups crushed ice
- angostura bitters
- Slice the groundcherries in half and soak them for 8 hours or overnight in the Pisco. Drain, discard the groundcherries, and reserve the Pisco.
- Mix the sugar and the water in a saucepan, and bring to a boil. Boil 1 minute and remove from heat. Cool completely.
- In a blender, mix the Pisco, the cooled sugar syrup, the key lime juice, and the ice. Add the egg white if desired. Blend until well mixed and frothy.
- Pour into small glasses, add a dash of bitters on top, and serve.
If you are unable to find groundcherries, you can add 1/2 cup of any fruit juice or fruit puree to the mix. Mango, passion fruit, raspberry, papaya, and pineapple all work well.