The Pisco Sour is a staple cocktail in South America, where two popular versions are made — Peruvian and Chilean. Cafe Beaudelaire makes its version the Peruvian way, with a few dashes of bitters (the Chilean version excludes bitters).
There aren’t many ingredients in a Pisco Sour, but it does take a few steps and a blender. First, bartender Amanda Lynn, 24, cracks open an egg and separates the yolk from the egg white, discarding the yolk. Then, she puts the egg white in the blender and adds about an ounce of lime juice, a few dashes of bitters, a dash of simple syrup and about two ounces of Pisco. She adds ice and blends until the egg is evenly distributed and the drink is frothy. She garnishes with a lime.
Pisco, the only booze in the drink, is a light- colored grape brandy produced in the wine- making regions of Peru and Chili. There are a few varieties, but the kind you’ll mostly like find in the United States (and in Cafe Beaudelaire’s drink) is mild and sweet.
The combination of the sweet liquor with the egg white produces a soft- tasting drink with a slightly sour kick from the lime juice. The taste of the bitters shines through. Since the egg white makes the drink a blend between frozen and frothy, this easy-to-sip drink is a welcome change to a common margarita or daiquiri.
Find it: Cafe Beaudelaire, 2504 Lincoln Way, Ames