The frozen Pisco Sour is a happy hour staple aboard La Amatista! Expedition Leader Jorge Salas shares the recipe for Peru's national drink.
Frozen Pisco Sour 3-2-1:
TIP: The previous recipe is for the Frozen Pisco Sour, the same type we serve on the Amazon River tour . If you want to try the original Pisco Sour (Great at winter time) follow the same recipe but instead of a blender use a bar shaker. Shake it all strongly until you are sure that all the ingredients have mix well. Serve and add the Angostura bitter drops.
TIP 2: If you find that the result of the preparation is too sweet for you, change the recipe a bit and make a 3-1-1 Pisco Sour: 3 parts of Pisco, one part of sugar and one part of key lime. The other ingredients are the same. This is what my wife and I make at home. Cheers!
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