In a blender, combine key lime juice with the egg white.
Add simple syrup, pisco, and ice and blend at high speed until frothy.
Pour into a sour glass, top with a few drops of bitters and serve.
Blend pisco with sugar, lemon juice and Angostrua Bitter.
Add ice and finally the egg whites.
Blend a few minutes.
Pour into small glasses and top with few drops of Angostura Bitter.
In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
Vigorously shake until sugar dissolves.
Taste, and adjust sugar to your liking.
Serve in chilled cocktail glass.
Pour pisco, lemon juice, sugar and egg white in a shaker with ice.
Shake and strain in an old-fashioned glass filled with ice.
Pour dashes of angostura bitters on the creamy drink.
Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool.
Place sugar syrup, lemon juice. pisco, egg whites, and ice in a blender, and mix until very frothy.
Serve in small tumblers, with a dash of bitters in the middle of the foam.
Cut the passion fruits in halves. Extract the pulp and blend it. You may try turning the blender on and off quickly, 2 or 3 times, to separate the seeds from the pulp. Strain.
Add as much water as there is juice so its half and half. Add sugar and pisco. Mix until the sugar get dissolved.
Serve over ice.
In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.
Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
Beat the egg white and sugar in a blender.
Add the Pisco, lime juice, ice and angostura bitters.
Mix well and pour into whiskey sour glasses.
he powdered sugar, vanilla, and Pisco, and mix with your hands
ith the lemon juice and pisco or brandy. Mix the berries
Pour everything in a long glass over ice. Stir.
Garnish with 1/2 slice of orange and 2 straws.
owl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered
Place the yeast in 3/4 cup warm milk; let rest 3 to 4 hours. Beat the egg whites with the sugar
until it forms peaks.
Add the pisco and the orange extract; set aside.
Add the yeast into a big bowl.
Add the rest of the warm milk, the melted butter, the egg yolks, the grated rind and the anise.
Slowly add 3/4 of the flour and the egg white mixture.
Beat until smooth.
Set aside in a warm space until the next day.
reamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder
Fill a highball glass with ice, pour in pisco, then fill with cola. Garnish with a slice of lime.
Fill a tumbler with ice cubes.
Add the remaining ingredients in order.
ink and firm. Pour in pisco, and cook for 30 seconds
hunks to the pot. Pour pisco over lamb and vegetables. Continue