The pisco sours that groups of tourists get served as welcome drinks at restaurants and hotels across the country are often light and frothy -- pale imitations of more potent and tart pisco sours that are the real thing. However, there's been a real revival of interest in this classic Peruvian drink, and in addition to the traditional cocktail, mixologists have come up with delectable variations such as coca sours, maracuyá sours and lucumá sours, taking advantage of Peru's indigenous plants and fruits. Here's the recipe for an authentic pisco sour:
2 oz. pisco
1 oz. lime juice
1/4 oz. simple syrup
1/2 egg white
1 dash Angostura bitters
Shake with ice and strain into glass; garnish with bitters on the creamy top.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.