Either having the event mentioned in Express and Washingtonian (and DCist, and Washington Post…you get the point…) gave the Peruvian Independence Day party at Poste Brasserie some great exposure and publicity or there are more pisco sour fans than I thought in the District! Hundreds gathered in Poste’s courtyard to sip Peru’s national drink thanks to Macchu Pisco, Evelyn Brooks Design and the Embassy of Peru, which sponsored the fiesta.
My husband and I traveled to Peru almost three years ago for our honeymoon and the andean country holds a special place for us. We also LOVE pisco sours and always jump at the chance to enjoy a glass or two (or three…or four…)
If you are lucky enough to get your hands on a bottle of pisco (Bell Wine & Spirits near Dupont Circle usually has some), you can try making this delicious cocktail at home:
Juice of 1/2 lime
1 tablespoon pasteurized egg white (such as Organic Valley Egg Whites)
2 tablespoons sugar, or more to taste
1/4 cup crushed ice
2 ounces Peruvian pisco (1/4 cup)
In blender, combine lime juice with sugar and mix to dissolve sugar. Add pisco, egg white and ice and blend at high speed until frothy. Pour into a sour glass, add a few drops of bitters and serve.
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