Even if you’ve read the most preliminary summary of Peruvian specialties, you’ll inevitably see the recommendation to try a Pisco Sour. I’m not really a cocktail gal but if a country collectively tells me to try something, oh, I will. When it comes to food and drink on the whole, I get very extra and decide to make comprehensive, obsessive lists about food, drink & restaurants to try.
Pisco Sours are made from Pisco, a brandy produced in regions of Peru and Chile, and are added to lemon / lime juice, simple syrup, bitters and a EGG WHITE. That alone had me stressed out, but I was determined to try it. So determined in fact that when we landed at the Lima Airport and were waiting for the connecting flight to Cusco, I bought one from the airport bar.
Yes. I drank an airport egg white before my flight. What. A. Moron.
Thankfully, my stomach had my back and all was well. Taste wise, it isn’t too bad. I’d describe it as a more lemony Caipirinha. After that, My drinking schedule was clear to try the other beverages on my list. Check out the chart below. If you’ve been to Peru, let me know what you think!