Pisco sour with basil and green chilli

Name: Pisco sour with basil and green chilli (Pisco sour con albahaca y ají verde)
Cuisine: Chilean
Ingredients: ice cubes; 100 ml/3½ fl oz/scant ½ cup pisco; 30 ml/2 tbsp lemon juice; 50 ml/2 fl oz/¼ cup egg white; 50 ml/2 fl oz/¼ cup sugar syrup; 10 fresh basil leaves, chopped, plus whole leaves to garnish; ½ green chilli, deseeded and finely chopped; 4 thin slices of lemon, to garnish

Pisco sour con albahaca y ají verde

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

The Elqui Valley has 300 days of sunshine per year, and the area provides the perfect climate for the grape that, after a long, traditional process, results in this unique brandy. In Chile, pisco is the base for over 60 aperitifs and cocktails.

Ingredients

ice cubes
100 ml/3½ fl oz/scant ½ cup pisco

Americas
Chile
Drinks
Vegetarian
Gluten-free

Method

Place a few ice cubes, the pisco, lemon juice, egg white, sugar syrup, fresh basil and chopped green chilli in a cocktail shaker. Shake vigorously for 30–45 seconds.
Strain the mixture straight into chilled champagne flutes, garnish the glas

Energy 73kcal/311kJ; Protein 2g; Carbohydrate 13g, of which sugars 13g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 8mg; Fibre 0g; Sodium 26mg