This post comes from Ayngelina of Bacon is Magic, which is a blog we absolutely need right now. Look her up, and live vicariously through her as she has adventures in warmer climates while the rest of us toil up here in the cold. Here. Have a cocktail.
I’ve been traveling through Latin America for ten months, but while saving for the trip back in Canada I was glued to this site as I vowed not to eat out but still to eat well. Well fed, flat broke was a savior as I share the love for sriracha and found one of my favourite recipes, the bulgur risotto.
So when I landed in South America, I wanted to give something back, to contribute a recipe to show you can both eat AND drink well at home and on the road.
Mojitos are so popular now that they’re almost banal and while cairpirinhas will likely be this summer’s big drink, you can stay one step ahead of the hipster crowd with the hottest drink in South America – the pisco sour, specifically the maracuya (passion fruit) pisco sour.
I fell in love with this drink when I landed in Peru, but it’s price hurt my heart like a scorned lover. At $6 a glass, it really cut into my budget of $30 a day. But when I arrived in Cusco I landed a job working at a hostel and there learned how to make this drink on my own which turns out to be so cheap and easy that I asked my co-worker, Miguel, to make one for me so I could share it with you.
Maracuya Pisco Sour
1. In a blender, place 8 ice cubes and 2 oz. of frozen maracuya (the size of two ice cubes).
2. Add 6 oz. pisco alcohol and 2 oz. simple sugar syrup.
3. Add one egg white.
Note: In South America they only use very fresh eggs for pisco sours, if you are uncomfortable with raw egg white you can make it without, it will simply be a little less frothy so blend it a bit longer
4. Blend for a full minute and pour into two glasses. At this point you can top the traditional way with bitters, which don’t add much flavour – it’s more common for it to be topped with cinnamon.
5. Enjoy with someone special!