My husband’s family has strong ties to Peru. His youngest brother is adopted from Pucallpa, a jungle town in the Amazon. Isaac and I went on a trip to Peru in 2010 to visit our friends Julio and Olga who live in Pucallpa and pastor a church there. Isaac somehow always gets me to go on these crazy adventures where I am extremely out of my comfort zone. Exhibit A:
I will admit with these crazy adventures comes an ability to see parts of the world I never would have imagined. Exhibit B:
And because of these travels I have gotten to meet wonderful people and realize that most people live very differently than myself and that getting out once in a while gives me a better perspective on life. Exhibit C:
Julio taught us to make the iconic Pisco Sour which has become all the rage in the USA over the last five years. Pisco is a colorless brandy made from grape wine in the winemaking regions of Peru. I find it at Binny’s here in the states. Julio and Olga have come and stayed with us over the years in Chicago and graciously shared their Pisco Sour recipe with us. I have made it several times, and here is the concoction. It is delicious and you will love the sugary, citrus, ice cold cocktail.
1/2 cup Pisco
2 cups ice
1/2 cup fresh lime juice (about 6-8 small limes)
3/4 cup simple syrup (equal parts sugar and water. Heat sugar and water on low heat in a saucepan until the sugar has dissolved. Let cool. Store in your refrigerator).
1 egg white
A dash of cinnamon
In a blender, add pisco, ice, lime juice, simple syrup, and egg white. Blend at high speed 20-30 seconds until the ice is crushed. Pour into cocktail glasses and serve immediately. Garnish with a lime and top the cocktail with a dash of cinnamon. The frothy top is what makes a pisco sour unique. The egg white creates this smooth topping which matches well with the blast of ice crystals below. Makes about four small cocktails. If you use big glasses and live in the Heath household it makes 2 servings-Isaac and I have no problem finishing this off.