The Pisco Sour

You know how I like a good drink from my champagne obsession, wines from around the world, beer on summer nights, and oh yes! my dirty martinis in Manhattan. Well, now I have something new to add to my favorite drink list – the #onlyinsouthamerica Pisco Sour!
We had our new friends at the Alto Atacama give us a step-by-step how-to for this light, limey, sweet drink. Of course, I don’t speak Spanish and they didn’t speak English, so the measurements are all educated guesses. My travel companion Gaby made her own version a little more accurately back in the States…either way, I’d go heavy on the Pisco *winks*
What you need & how to do it:
~ 3 Pica Lemons peeled, de-seeded, cut in halves ~
Pica lemons are grown locally in Chile with a sweet lemon taste and lime-like color and size. If you do not have access to this type of citrus, Gaby says to use Meyer Lemons which are a sweeter variety & more readily available.
~ pisco alcohol to taste ~
Pisco alcohol is a grape brandy produced in the winemaking regions of Peru and Chile. In Atacama they used Alto de Carmen Pisco, which I highly recommend.
~ simple syrup to taste ~
For the most part, our bartenders used Jarabe de Goma, which is similar to simple syrup. Of course, simple syrup can always be made at home!
~ a cup of ice ~
Blend for about 60 seconds, then add to mix.
Pour through a strainer and then into a festive glass garnished with a Pisco lemon wedge!
Finish off with a couple drops of angrotrura bitters.  They used Amargo Aromatico Rossard
PS – if you really want to take it to the next level you can add some punches of the local herb rica rica!
This is my first foray into #onlyinsouthamerica cocktails, do you have your own Pisco recipe? Any other Chile inspired cocktails I should try? I’d love to hear!