In late August, we were invited to do a cooking class at one of the most important food fairs in Santiago, Chile. Polin, Claudia, and Barbara were cooking live, and since I could not travel then, I made this video recipe and sent it pre-recorded.
I chose to make rosemary pisco sour and was impressed by its taste. Since then, I’ve been testing infusing pisco with other herbs, such as lemon verbena, basil, and mint.
Pisco sour is the most traditional aperitif in Chile, and it is usually enjoyed before lunch or dinner at restaurants. It is always served cold.
Pisco is distilled from grapes and available in liquor stores.
Try also the recipe: Pisco Sour Cake
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Rosemary Pisco Sour
A delicious variation from the traditional Pisco Sour.
- Total Time: 30 minutes
- Yield: 2
Ingredients
To infuse the pisco
- 1/2 cup pisco
- 5 sprigs of rosemary
For the simple syrup
- 1 cup water
- 1 cup of sugar
For the pisco sour (2 servings)
- 1/4 cup simple sugar syrup
- 1/4 cup lemon juice or lime pica
- 1/4 cup flavored with rosemary or lemon verbena pisco
- 1/4 cup ice
- 1 tablespoon egg white
- Angostura bitters
Instructions
- Infuse the pisco: Place the pisco, and the washed and dried rosemary sprigs in a jar. Let it sit on the kitchen counter for at least three days and up to 1 month.
- Make the simple syrup: Heat the water and sugar in a small saucepan, stirring until the sugar dissolves. Cool and store in a jar in the refrigerator for up to 1 month.
- Make the pisco sour: Put everything in the blender, except for the bitters, or in a large jar where you can use the hand mixer. Process until all the ice is completely incorporated.
- Serve immediately, adding a few shots of bitters, and celebrate.
- Prep Time: 30 minutes
- Category: Cocktails
- Method: Raw
- Cuisine: Chilean
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