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Pisco Sour
Recipe courtesy Susan Feniger and Mary Sue Milliken
Show:  FoodNation With Bobby Flay
Episode:  Hispanic Los Angeles
2 jiggers pisco*
1 teaspoon superfine sugar
1 teaspoon powdered egg whites
1 tablespoon freshly squeezed lemon juice
Crushed ice

*Cook's Note: Pisco is a South American brandy.

Shake all ingredients in a cocktail shaker to thoroughly incorporate the egg whites. Strain the mixture into 2 cocktail glasses. When you pour the drink into glasses, a white foam should form on the top.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Other Recipes from this Episode
Chicken Pozole
Chile Verde
Boneless Chicken Breast in Cranberry, Walnut, and Pipian Sauce
Giant Shrimp in Habanero Sauce
Mahi Mahi in Fresh Oregano Sauce
Sabana Chimichurri Salad
Seared Calamari with White Beans and Chorizo

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 2 servings

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