I’m reminiscing of past travels since this year has been a bust due to Covid. So, today I’m making a delicious Pisco Sour! I learned how to make them from the bartender at the Sanctuary Lodge at Machu Picchu last year.
To celebrate our 60th birthdays last year, my boyfriend and I took an amazing trip to Machu Picchu and Galapagos Islands. My first night in Lima I was on a mission to taste a Pisco Sour at every little restaurant/bar that we stopped in while strolling through town. Needless to say, I may have had a few too many Pisco Sours…getting up early the next morning for our flight to Cusco was a bit tough. We stayed at the Sanctuary Lodge at the top of beautiful Machu Picchu and the bartender hosted a Pisco tasting class and taught us how to make these Pisco Sours.
So until we can travel overseas once again, I’ll just have to reminisce of past travels while sipping on this Pisco Sour and dream about the Safari and Nile Cruise rescheduled for next year. Fingers crossed!Print
3 oz. Pisco
1 oz. fresh lime juice (I used 1 lime)
1 oz. simple syrup
1 Tbls. egg white (approx.)
2 drops bitters
Add all ingredients except bitters to a cocktail shaker filled with ice. Shake well. Strain into a chilled glass. Top with bitters and enjoy!