A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey drink. This tart yet smooth drink makes the ideal beverage to put the work week behind you and start the weekend off on a fresh note.

The cocktail originated in Peru in the early 1920s,  invented in the capital city of Lima by Victor Vaughn Morris, an American bartender. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru in the mining business. By 1916, he had saved enough money to open a saloon in Lima which he named the Morris Bar. The establishment became a popular spot for the Peruvian Upper class and English-speaking foreigners to frequent. The oldest mentions of the Pisco Sour found come from a 1921 magazine attributing Morris as the inventor.

The Cocktail which had been fashioned after a whiskey sour went through several revisions. In the late 1920’s, when egg whites and bitters were added concluding the development of this drink, and giving us the beverage we know today. The Pisco Sour is the national drink of Peru.

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Pisco Sour

A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey tart yet smooth drink.

Course Cocktails

Cuisine Peruvian

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 2 oz. Pisco
• Juice of 1/2 a lime
• 1 tablespoon egg white or egg white powder
• 2 tablespoon sugar
• 1/4 cup crushed ice
• Angostura bitters

Instructions

• In a blender, combine the lime juice with the sugar and mix to dissolve the sugar.
• Add the pisco, egg white and ice and blend until frothy.
• Pour into a sour glass, add a few drops of bitters and serve.

Enjoy this traditional drink with another Peruvian treat Aji sauce for a perfect “way south of the border” happy hour experience.

The history of aji is perhaps as deep as its flavor. It is likely thought that some form of aji or uchu was used by the Inca civilization at Machu Picchu centuries ago. This Peruvian condiment, widely found across South America is still a popular condiment today. There are many different versions of this sauce. Some variations add tomatoes, lemons, or lettuce, however the use of chilis appears to be common in all preparations.

Yesterday was a very warm day here in the mile high city, and some fresh aji seemed like the perfect solution for an afternoon treat. Chef Mike and his wife Dani (two of my favorite people) were in town, so we invited them to stop by for happy hour to share some laughter, a cool beverage or two, and some good food. It was fun to introduce Dani to aji. Between her spirit of adventure, love of ethnic foods, and tendencies towards vegetarianism, I just knew she would enjoy this green delight.

Serve Aji as a cool summer dip with Terra Chips or  white corn chips for a tasty appetizer.

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Aji

Creamy and cool dip with a subtle hint of peppers and lime.

Course Appetizer

Cuisine South American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 1 head of romaine lettuce
• 2 handfuls cilantro
• 2 jalapeños cored and seeded
• ¼ cup mayonnaise
• 1 Tablespoon vegetable oil
• 1 Tablespoon fresh lime juice
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Instructions

• Rough chop the lettuce, cilantro, and jalapeños.
• Place all ingredients in a food processor. Add the lettuce in several batches pulsing to create room to add more.
• Process to a smooth and creamy consistency.

Serve

• Delicious served with Terra Chips or white corn chips.