Peruvian cuisine is HOT! It not only topped the National Restaurant Associations – What’s Hot for 2013 list, it was our #2 pick for the Top 20 Trends In Home Entertaining. So, when partaking in this foodie trend, the obvious cocktail to complement this cuisine is the Peruvian Pisco Sour.
Although the Peruvian Pisco Sour was invented by an expat Mormon from Utah named Victor Morris, in the early 1920′s, it was first served, originated, and became popular in Lima, Peru. Pisco is in fact, the national spirit of Peru. The cocktail has become so famous that the first Saturday in February every year, International Pisco Sour Day is celebrated. It also has its own Facebook page with more than 600,000 likes! So embrace the trend, and say Salud! and do like they do in Peru – invite everyone to lift their glasses and drink the first sip at the same time.
Peruvian Pisco Sour
Ingredients
- 2 fl oz (8 parts) Pisco
- 1 fl oz (4 parts) Lime juice
- 3/4 fl oz (3 part) Simple syrup
- 1 Egg white
- 1 dash Bitters
Preparation
- Shake hard or blend with ice and strain into glass. The bitters are an aromatic garnish topping the finished drink, put on top of pisco sour foam. Served Straight up; without ice in an Old Fashioned Glass
You will see the above when you dine out, however trends translate differently into the home. With “you” in mind, check out our HOT picks for the Top 20 Trends in Home Entertaining here>
