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Tangy Pisco Sour Cocktail Recipe

10-16-2014

Alyson Chapin, UnCruise Adventures

After a full day of adventuring in the Galápagos, there's nothing like a relaxing happy hour with a delicious cocktail to unwind. One of our favorite cocktails from the La Pinta is the Pisco Sour.

This signature South American cocktail features Muscat grape brandy made with a recipe dating back to the 16th century. Originally, Pisco was made by Spanish colonizers who wanted a more affordable option to expensive, imported Spanish brandy (and one that didn’t take quite so long to reach their glass too).

Luckily for us, the tradition of distilling Pisco continues today!

Use the mixed recipe for concocting a couple glasses of this refreshing beverage, or, use the blender recipe to make enough for a group.

Enjoy!

Pisco Sour

Mixed Recipe
2 oz Pisco
1 oz fresh lime juice*
1 oz simple syrup
½ to 1 oz egg whites (pasteurized egg whites are available in many supermarkets)
1 drop of Angostura Bitters

  1. In shaker with 5 large ice cubes, combine Pisco, lime juice, and simple syrup, adding egg white last.
  2. Shake vigorously for 10-20 seconds and immediately strain into a 6 oz rocks glass (be careful not to allow any ice to pour into the cocktail).
  3. Garnish with a single bullet of Angostura Bitters in the middle; do not stir the bitters into the cocktail.

Blender Recipe (makes 6-8 servings)
1 ½ cups Pisco
½ cup fresh lime juice*
¼ cup super fine sugar or simple syrup
6-8 large ice cubes
2 egg whites (or about 2 tablespoons pasteurized egg whites)
Angostura Bitters

  1. Pour Pisco into a blender with lime juice and sugar/simple syrup.
  2. Blend for 30 seconds until sugar is dissolved.
  3. Add ice cubes (do not use crushed ice) and egg whites; blend for about 30 seconds.
  4. Pour into 6 oz rocks glasses.
  5. Allow to sit for 20 seconds until the frothy head forms on top.
  6. Drop just one drop of Angostura Bitters for garnish on the center of foam; do not stir the bitters into the cocktail.

*To best match the taste of Peruvian limes (which are not available today in the U.S.) use limes from Mexico or Florida and key limes when possible. Or use ½ lemon juice and ½ Persian lime juice.



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