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Recipe: Pisco Sour

The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink. Ingredients: 3 cups of pisco 1 ½ cup of sugar 2 cups of lemon juice 1 egg's white Ice flakes Add drops of Amargo Angostura Preparation: First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all. It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.

Drink recipe: Chicha Morada (Purple chicha)

The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer. Ingredients: • 1 ½ lb (¾ k) purple corn • Peelings from 2 lb (1 k) cooking apples • Peelings from 1 large pineapple • 4 key limes • 1 cup sugar, or to taste • 4 whole cloves Preparation: To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain. Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids. Finally, add sugar and lemon juice. Serve chilled. Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.