Grapefruit Pisco Sour
This version of the official cocktail of Peru, by Charissa Luke of Zest Bakery, is the perfect frothy blend of sweet and sour. The blended drink contains pisco, a clear grape brandy, and gets its foam cap from a few egg whites. A dash or three of bitters adds a bit of aromatics to the cocktail.
Equipment
- Blender
Ingredients
- 4 cups ice cubes
- 1 cup pisco
- ⅓ cup tart grapefruit juice
- ⅓ cup white sugar
- 2 egg whites
- aromatic bitters
Instructions
- Place ice cubes, pisco, grapefruit juice, sugar, and egg white in a blender. Blend on high speed until finely pureed and foamy. Pour into two glasses and garnish with a dash of bitters in the center of the foam.
Notes
Because this cocktail uses raw egg whites, make sure you have the freshest eggs possible. If you are elderly, pregnant (you probably aren't going to drink a cocktail whilst preggers, right?) or immuno-compromised in any way, consider eliminating them, or using pasteurized egg whites (in a carton).
Nutrition
Calories: 439kcalCarbohydrates: 38gProtein: 4gFat: 1gSodium: 76mgPotassium: 116mgFiber: 1gSugar: 38gVitamin A: 3IUVitamin C: 11mgCalcium: 20mgIron: 1mg
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