I've heard that there was an article in yesterday's Washington Post saying that Pisco has become trendy. For once in my life, I'm ahead of the trend!

Now, if I could get them to do an article about Qusquena malta, maybe I could find a place to buy some!

<<<Digging through hard-drive to find photo of self mixing Pisco Sours...>>>

I learned to make Pisco Sours in the Sacred Valley, in fact.

Buz, maybe this is a good place to share the recipe!

3 parts pisco brandy
1 1/2 parts lemon juice
1 - 2 tbsp sugar


???

Those things are pretty good, I had my fair share of them when I was in Peru a few years ago.

I just buy the powdered mix that they sell at the shops in the Lima airport. Add water and Pisco then blend with ice (or pour over ice cubes) and add a dash of bitters. I don't have a blender, but my nalgene cocktail shaker works fine for me.

sarah.simon wrote::D <<<Digging through hard-drive to find photo of self mixing Pisco Sours...>>>

I learned to make Pisco Sours in the Sacred Valley, in fact.

Buz, maybe this is a good place to share the recipe!

3 parts pisco brandy
1 1/2 parts lemon juice
1 - 2 tbsp sugar


???

Now THAT's what I was expecting when I saw the thread title!

aren't they also called "pisco punch?" when my dad was into and capable we'd be rumbling around in the sticks, out in Nevada (wait, is that redundant?) and we'd find these basque restaurants and he'd have to have a pisco punch . . . I think his has now jellied into something similiar.

You're forgetting the eggwhite in the recipe!

Gotta have the egg white - that's what makes it foamy and smooth!