PISCO SOUR

I was introduced to this drink during a cruise I took many years ago from Puerto Mont, south of Santiago in Chile, to the San Rafael glacier. Although it was an international cruise, on a very small boat, the conversation was all in Spanish. My friends and I were fortunate to have at our table, a couple from Brazil who could translate the dishes from which we could choose our meals. The official drink on the cruise was a Pisco Sour, made many times a day by the bartender in the little lounge/bar. I later learned that there are two versions of a Pisco Sour, the Chilean one and the Peruvian one. I've tried both kinds and they're really good and, like all smooth drinks, they sneak up on you. The liquor, Pisco, used to be hard to find but now most large liquor stores carry it. This recipe is for two drinks.

PISCO SOUR

Mix together 4 jiggers of Pisco with 2 T fine sugar, the juice of one lemon, an egg white and a cup of crushed ice. Shake vigorously for 20 seconds. Pour into glass and serve with straws. The Peruvian version adds a drop of bitters to the top of the drink. This would be a nice drink to serve at brunch, as an alternative to the acidic Bloody Mary.