Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the world

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.

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.