Frozen Peruvian Pisco Sour Slush with Fresh Lime and Foam

Add the pisco, lime juice, simple syrup and egg white to a blender.

Serves 4

Ingredients

• 3/4 cup pisco
• 1/2 cup fresh lime juice
• 1/3 cup simple syrup
• 1 large egg white
• 4 cups ice
• Angostura bitters, for garnish
• Lime wheels, for garnish

Instructions

1. Add the pisco, lime juice, simple syrup and egg white to a blender.
2. Blend for a few seconds to froth and emulsify the egg white into the base.
3. Add the ice and blend on high until thick, smooth and slushy.
4. Taste and adjust with a little more syrup for sweetness or lime for tartness.
5. Pour into chilled coupe or rocks glasses.
6. Top each with the natural foam that rises to the surface.
7. Add a few dashes of Angostura bitters over the foam and drag a pick through for a decorative swirl.
8. Garnish with a lime wheel and serve immediately while frosty.
9. The pisco sour is Peru's national cocktail, a bright balance of grape brandy, lime and silky egg-white foam finished with aromatic bitters. Blended into a frozen slush, it becomes an especially refreshing way to celebrate summer, delivering that signature tart-and-frothy character in an icy, sippable form.

Nutrition (estimated, per serving)

• Calories: 190 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Sugar: 14g
• Sodium: 10mg