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Original recipe yields 8 servings
I was born in the US, but both parents are Chileans-- this recipe is perfect! The right combo of sweet-sour with a foamy top. Most pisco sours are just "pisco margaritas", not sour and not frothy. Many people skip the egg white -- and miss out on the full effect ...
I love Pisco Sours! The first time I had one was here at a local Peruvian restaurant. Then I went to Argentina and Chile, where, as you said, these are enjoyed before meals. Great to find your recipe. Now if I had only brough more Pisco home from Chile with me (it is so much less expensive in the duty-free shop!)
This is the best Pisco Sour recipe I have had, reminiscent of the best Chilean drinks. I have tried Pisco throughout Chile and South America, and no recipe matches the crisp taste of this mix.