Pisco Sour
Recipe courtesy Susan Feniger and Mary Sue Milliken
Show: FoodNation With Bobby Flay
Episode: Hispanic Los Angeles
Rate This RecipeRead users' reviews (3)
- Recipe categories: Rum, Brandy, Fruit,
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Total Reviews: 3
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By krausbrew_798670
Santa Fe, NM
on October 24, 2005
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This is a good approximation of the real thing. One serious omission is the three drops of Angostura bitters added at the very end. Having lived and worked in Peru, I never had one made without it. They also used the juice from limon acido, similar to Mexican limes or Key limes, but lemon juice is typically easier to get and more consistent. In Peru, they also use raw egg white, but due to health concerns, I'd stick to the powdered ones. Now for some Lime?o ceviche!
By mrcoron_3844539
Duluth, GA
on September 23, 2005
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Great taste i tried it with Ocucaje Pisco from Ica Peru the best of the best
By mmgoicochea_1858582
lima
on January 12, 2005
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a pisco sour is very delicious, and is better if you buy a peruvian pisco ...