So while in Argentina and Chile, I had the chance to sample many a Pisco Sour. Much debate has been had as to the origins of this drink. Chile declared it as a national drink, which infuriated the Peruvians.
Knowing this, Rachael asked our waiter at a Peruvian restaurant in Buenos Aires "como se hace un Pisco Sour?" (how to make a pisco sour-I thought it had egg white, she did not). It indeed DID have "una clarita de huevo" (egg white). Repeating the steps back to the waiter, she said to buy a "pisco chileno" (Chilean Pisco) to which the waiter bitterly replied, "eso no existe"-"that does not exist!"
Either way, it makes for a tasty treat...although I like to have mine "sin clarita." The following is a traditional recipe for this Peruvian cocktail.
1/2 cup simple syrup
7 ½ oz Pisco
3 oz fresh lime juice
1 egg white
Pour Pisco, simple syrup, lime juice and egg white into large cup and mix a little. Put ice into a cocktail shaker. Pour 1/2 of Pisco mixture into cocktail shaker. Shake really well, until ice breaks in very small pieces and there is nice foam on top.
Pour mixture into 2 glasses. Put more ice into shaker and remaining Pisco mixture. Shake and pour into 2 glasses, making 4 total glasses of Pisco Sour. Top with bitters.