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.
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.
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.
For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.
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.
f casserole dish.
Layer sour cream evenly over top.
he vanilla extract into the sour cream.
If your mixer
o cool.
Blend together sour cream, 2 tbsp sugar, flour
and baking powder. Add milk, sour cream, melted chocolate, butter, eggs
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
nd gently fold in the sour cream. Shape the dough into
astry and bake according to recipe directions.
Cherry Pie Filling
acon and 1/4 cup sour cream.
Mix until combined
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.