And That’s How The BBQ Went

What? Memorial Day weekend and no b-b-q? It couldn’t be. Since I was not invited anywhere today; well, not true, just put it this way, I had enough of too much of a good time for one weekend, I put my spin on the good ole festivities but with one added flavor. No, it was not beer or Margarita either but Pisco. Yes, the peruvian drink. Oh yeah! It was oh oh oh sooo good.

20130525_210912Chicken

20130525_210759Salad

20130525_210933Corn

20130525_211311Pisco, peruvian drink

———

Classical Recipe, for those not familiar with Pisco:

Take the classic pico sour and shake it over ice and strained, or in a blender with ice.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:
•    1/2 cup sugar
•    1/4 cup water
•    1/2 cup key lime juice
•    1 1/2 cups pisco
•    3 egg whites
•    1 1/2 cups ice
•    Angostura Bitters

Preparation:

1.    Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool.
2.    Place sugar syrup, lemon juice. pisco, and ice in a blender, and mix well. Add the egg whites and mix until just frothy.
3.    Serve in small tumblers, with a dash of bitters in the middle of the foam.

Tip: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less “fuerte”. The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave them out.

Serves 6-8
Source: http://southamericanfood.about.com/od/drinks/r/piscosour.htm

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