Pisco Sour

FreeDrinkware presents: Pisco Sour

Hardware:

  • A blender
  • A cup or a glass (the receipt is scalable, so use whatever you want as long as you always use the same unit)
    • Example: If you decide to measure in Tea cups, then just do “s/glass/tea cup/” on the ingredients
  • A knife to cut the lemons
  • Some other basic tools

Ingredients:

  • 2 egg white
  • 1 and 1/4 glass of Peruvian Pisco
  • 1 glass of lemon juice (see below to _double check_ what I’m calling a lemon)
  • 1/4 glass of mineral water
  • 1 glass of sugar (granulated, real sugar please… don’t use Sweet’n’low)
  • 1 glass of ice

Procedure:

All the ingredients are put into the blender, blend for a minute or two. You will know it’s ready when the ice has gone frappé (that means really little ice, like on Frapuccinos). Serve immediately so it has foam (note that the foam will lower quickly, it’s advised to serve all the blender glass immediately. If you don’t serve it all, just give it a quick spin to recover the foam.

You can add some cinnamon powder on top to make it look nice.

References/FAQ:

What do you call a lemon?

Peruvian lemons

During GUADEC 2007, we used Brazilian Lemons (called Limes on Tesco markets). Seems like lemons are called limes in Europe. Anyway, don’t use the huge yellow ones since they are far different than the South American lemons.

How should it look like?

Like this:Pisco Sour

It depends a lot on the sugar and the lemons you use, and the color of the light of your room :).

I’m a dummy, I need more visual guides

See this flickr page.

I don’t have a blender, I’m a cheap bastard… what can I do?!?!?!?

Blend it yourself, actually the hard part is blending the ice… get an idea from here.

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3 Responses to Pisco Sour

  1. Mmm… Pisco.

    Damn it, why can I only find Chilean pisco over here.

  2. diegoe says:

    James:
    You can try with Chilean but I can’t guarantee it’s gonna be the same since no matter the name it’s a different thing.

  3. Gil Forcada says:

    cheap bastards powa!!!

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