Pisco Sour

Ingredients:

3 ounces of pisco
1 ounce of fresh lime juice
1 ounce of simple syrup (it can be replaced with 3/4 ounce of white sugar)
1/4 ounce of egg white
Angostura bitters
3 or 4 ice cubes

Preparation:

Put the pisco, lime juice, syrup, egg white and the ice cubes in a cocktail jar and mix thoroughly (you could use a blender if you don´t have a cocktail jar). Serve in a glass and add a few of drops of Angostura bitters.

Chilcano de Pisco

Ingredients:

2 ounces of pisco
1/2 ounce of fresh lime juice
Ginger ale
1 lime slice
2 or 3 ice cubes

Preparation:

In a tall glass, mix the pisco and the lime juice. Add the ice cubes and the lime slice. Fill up the glass with ginger ale.

Escribano

This is an appetizer served in picanterías (traditional restaurants in Arequipa). However, they don´t serve you the finished dish but they actually give you the ingredients for you to prepare it.

 

Ingredients:

• 4 potatoes
• 2 slices of rocoto
• 1 tomato
• Red vinegar
• Olive oil
• Salt

 

Preparation:

 

Boil three or four regular size potatoes with their skin, then peel them. Cut one or two slices of fresh rocoto and take out the seeds and central part of the rocoto where they are attached (you can leave this part if you want it really hot). Cut the tomato in slices. Put everything on a flat dish, add red vinager, oil and salt.

 

The fun part starts after it is served. Now you need to cut the rocoto, tomato and potatoes in small pieces, crush the potatoes with a fork and mixed them with the rocoto and tomato. Add some more vinager, oil and salt if needed.