Pisco Sour with Rica-Rica
The Pisco Sour is a classic frothy tart South American cocktail, particularly popular in Peru and Chile (what and who makes the best Pisco and where it originated from is for another story📖). Meanwhile, here's a basic recipe for making the Andean Pisco Sour using the minty 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.
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