I’m baaaaaaaack! From vacation, that is.
Two weeks in Perú have left me jonesin’ for the latest spin on the Andean nation’s cocktail of choice, the Pisco Sour. This popular new version features an intoxicating splash of passionfruit for an exotically fruity twist and can be found in trendy restaurants or bars from Lima to Cuzco and points beyond.
Here’s Señorita Vino’s own take on a drink that will leave you longing for Llama Land. This cocktail is the perfect aperitif, or you can do what I’m doing and use it to cure a case of post-vacation blues.
Señorita Vino’s Passionfruit Pisco Sour
2 cups pisco
1 cup sugar
1 cup freshly squeezed lime juice, no seeds or pulp
1 cup passionfruit juice (you should be able to find this in an ethnic grocery store)
Angostura bitters (just a few drops’ll do ya!)
12 ice cubes, crushed
2 egg whites
Pour pisco, sugar, lime juice, passionfruit juice and a couple of drops of Angostura bitters into a blender and blend on medium speed until thoroughly mixed (two to five minutes). Next, add the crushed ice and the egg whites and blend again for about three minutes. Pour the mixture into small shot glasses and top with a drop of Angostura bitters.
Serves about 8 (or four if no one has to drive!)