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| Pisco Sour Hour in Santiago |
Several of our schools have a welcome cocktail for those students that are of age. This gives them a great opportunity to take in some local libations and get to know other students that are in the same Spanish immersion boat as they are.
This photo is a great example of one of these moments where students at our Spanish school in Santiago are taking in a Pisco Sour and some sandwiches as a snack. It is quite common for instructors or directors to take part as part time server.
The Pisco sour is particularly a unique drink in that it utilizes egg whites and an acidic citrus such as lime or lemon as the main ingredients. Of course you have to have to Pisco to make the drink as well, which is a Brandy that garnered its name from the popular Spanish colonial port town of Pisco in Peru.
It made its way to Chile, which is greatly known for its vineyards and great skills of turning grapes in to very tasty fermented beverages. Chileans have made Pisco their own and there is much consternation between the two countries as to who makes the best Pisco Sour. We have provided a recipe below if you want to try it from home to prepare for a trip to Chile or Peru to taste the real deal.
Pisco Sour Recipe:
1 Egg White
2 Shots Pisco
4 Teaspoons Simple Syrup (Equal Parts Water/Sugar)
2 Tablespoons Lemon or Lime Juice
3 drops bitters
Shake first 4 Ingredients in a cocktail shaker full of ice. Put some elbow into it to really get a frothy blend. Strain into rocks glass and add the bitters. Just multiply the ingredients to make a large batch if you want to share or if you just want a lot of Pisco Sour for yourself. This recipe was concocted with Chilean Pisco which is sweeter than the Peruvian product. If using the latter, you may want to add more syrup so it is less dry. As for the sandwiches, I just put stuff in between two slices of bread.
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