Chilean Sour Pisco at the Last Pisco Sour Restaurant, Santiago, Chile.

Ingredients

 

Ice cubes and sugar to taste

Juice of 1 lemon

200 ml of pisco (grape brandy)

1 clear (use pasteurized to avoid contamination by salmonella)

Drops of angostura (aromatic biter)

 

 

Method of preparation

 

 

Reserve the angostura and, in a cocktail shaker, add the other ingredients in the order indicated and shake vigorously and intensely for 5 minutes (to form the creamy foam).

 

Try to see if the flavors are in balance, pour into glasses of champagne or glasses of caipirinha, drip 2 to 3 drops of angostura and serve.

 

 

***

 

 

Breakfast in Quito, Ecuador. Where I woke up.

 

Lunch in Lima, Peru.

Peruvian Pisco Sour (official drink from Peru).

 

Dinner in Santiago, Chile.

Pisco Sour Chileno, The last sour pisco in the Andes.

 

Getting home in São Paulo, Brazil. Sleep in my bed after *20 days.

 

It is a long flight.

Yup!

Inside the same continent, the South America.

 

4 countries (3 federal capitals) in less than 24 hours:

 

*Ecuador

Peru

Chile

Brazil

 

Done