Pisco Sour with Rica-Rica
The Pisco Sour is South America's most famous cocktail and if you ask whether Peru or Chile does it better, you might accidentally start an international debate (we'll save that story for another day 📖).
A classic Pisco Sour is bright, frothy and citrusy, made with pisco, fresh lime juice, simple syrup, egg white and bitters. Our twist? We've invited Rica-Rica to the party. This fragrant Andean herb adds subtle notes of wild mint and mountain herbs, giving the cocktail a fresh, earthy lift that you simply won't find in the traditional version. It's familiar enough to love, but different enough to make you wonder why it wasn't there all along.
Here's our recipe for an Andean Rica-Rica Sour featuring Rica-Rica by Etnia.
Ingredients:
- Macerated Pisco: 1 cup of Chilean pisco (35° or 40° is recommended) previously macerated with 1 teaspoon of dried Rica-Rica herb.
- Lemon Juice: 1/2 cup of freshly squeezed Pica lemon juice.
- Sugar Syrup: 1/2 cup (or to taste).
- Egg White: 1 egg white.
- Ice: 2 to 3 cups of ice cubes.
- Garnish: Dried Rica-Rica herb.
Preparation:
Macerate the Pisco (key step): In a bottle, add the pisco and the Rica-Rica herb. Let it rest for at least 1 or 2 days so that the pisco absorbs the flavor. You can let it steep longer for greater intensity.
Blend: Add the strained pisco infused with rica-rica, lemon juice, simple syrup, and egg white to the blender.
Add ice: Add the ice and blend on high speed for about 15 to 20 seconds until you obtain a smooth, creamy consistency.
Serve: Serve immediately in chilled glasses.
Garnish: Add a few rica-rica leaves on top for decoration.