Glass of Pisco Rica Rica
(click to enlarge)

Pisco Sour Rica Rica


Peru / Chile   -   Rica Rica Pisco
Makes:
Effort:
Sched:
DoAhead:  		 8 small
**
1 week+
Yes		 Pisco Sours are the most popular cocktails in Chili and Peru. Given here is the recipe for a Rica Rica sour. The regular is just the same but without the Rica Rica, but sometimes includes other flavorings. See also Variations.

1
1
1
3/4
6
-----
ar
ar
t
c
c
c

------
dash
Rica Rica (1)
Pisco (2)
Simple Syrup (3)
Lime or Lemon juice.  
Egg White (opt 4)
-- Garnish
Agostura Bitters
Rica Rica
Do Ahead   -   (15 min)
  1. Place Rica Rica and Pisco in a jar. Shake it up well and set away from heat and light for at least 1 week, or preferably up to a month.
  2. Strain through a very fine strainer.
Make   -   (15 min)
  1. Mix together Pisco, Simple Syrup, Lemon/Lime Juice, and Egg White (if used). Refrigerate to chill thoroughly.
  2. When ready to serve, run in a Blender or Mixie for about 15 seconds.
  3. Serve immediately with a very small sprinkle of Rica Rica and a dash of Agostura Bitters. See also Egg White.
NOTES:

  1. Rica Rica:

      This is an herb unique to the deserts of Chile, Acantholippia deserticola, of the Verbina family. It is usually sold dried in a finely granular form. The flavor is similar to a mix of dried mint and dried rosemary. It is available on-line in North America. For details see our Lamiales page.

  2. Pisco:

      This is a grape brandy made in both Peru and Chile, but by slightly different methods and from different grapes. I may be untinted, but it can have a light golden tint if aged in wood. Chile produces three times as much Pisco as Peru, but is also the largest importer of Peruvian Pisco, taking 34% of Peruvian production. Pisco has long been popular in North America, especially California, and can be found on-line. It is usually about 80 proof (40% alcohol), but this cocktail will come out at about 26 proof.

  3. Simple Syrup

      This is just Sugar dissolved in Water (equal amounts by measure). See our recipe (if you can call it that) Simple Syrup.

  4. Egg White:

      This is used mainly in Peru, so much in Chile. It makes a much more foamy cocktail, and the foam will last longer. The usual precautions for using uncooked eggs should be observed.

  5. Variations

      the Rica Rica Sour is strictly Chilaen, as that herb only grows in the Chilean deserts. Using egg whites is mainly Peruvian. Lime Juice is preferred, though lemon juice is also used. In Chile, a specific very sour lime is preferred, but it's range is very small and it is not available in North America.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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