Michael Simmons

since December 2009


Pisco Sour Cocktail 15 Dec 2009
6:24 pm

Robert,  I have been going to Portillo, Chile for the last three years in Sept. to snow ski.  One night a week they have “Pisco Sour” night in the hotel.  I have been making them on return home using the Peruvian recipe.  I made a point to watch the bartender make the Pisco using the Chilean receipe.  They make it in a blender and instead of simple syrup they use powdered sugar.  They also do not use egg whites.  (I prefer the egg white).  A Chilean native recommeded Alto Del Carmen (in the black box) as the finest Pisco made in Chile.