Peruvian cocktail called Pisco Sour made of Pisco (Peruvian grape schnaps) lime juice syrup and egg white (Selective Focus Focus on the front glass rim)
Peruvian cocktail called Pisco Sour made of Pisco (Peruvian grape schnaps) lime juice syrup and egg white (Selective Focus Focus on the front glass rim)

A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of Peruvian cuisine. The drink’s name comes from pisco, which is its base liquor, and the cocktail term sour, about sour citrus juice and sweetener components. Tart but delicate, this un-aged brandy cocktail is the signature drink of Peru.

While the Pisco Sour originated in Lima, Peru, the version we know today with the recipe below with a frothy egg white topping, was created in the U.S.

Classic Mojito Cocktail

The mojito is one of the world's most popular cocktails. It's a simple mixed drink of rum, mint, lime, sugar, and club soda, and a muddler and stirring spoon are the only tools required. While some bartenders dislike making mojitos because they require a bit more work than other cocktails, it's easy to make from scratch and comes together in just a few minutes.
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Prep Time 3 mins
Cook Time 5 mins
Servings 1 person

Equipment

  • 1 Cocktail Muddler
  • 1 Cocktail Stirring Spoon
  • 1 Cocktail Glass

Ingredients
  

  • 2 tsp superfine sugar
  • 6-8 leaves mint
  • 2-3 ounces club soda
  • 2 ounces white rum
  • Mint sprig for garnish
  • 2 halves lime

Instructions
 

  • In a highball glass, add the sugar, mint leaves, and a splash of the club soda.
  • Muddle just enough to dissolve the sugar and release the flavor of the mint.
  • Squeeze the juice from the 2 halves of lime into the glass. Drop 1 squeezed half into the glass if you like.
  • Add the rum and stir well.

Fill the glass with ice cubes and top with club soda.

  • Garnish with a mint sprig. Serve and enjoy.

Notes

Spearmint is a favorite mint variety for mojitos and the type you’ll likely get from generically labeled “mint” at produce markets. Yerba buena is considered the mint of choice for an authentic Cuban mojito.
Superfine sugar is recommended because the finer crystals dissolve better in cold cocktails. With the help of your food processor or blender, it’s easy to make superfine sugar from standard sugar.
If you don’t have a muddler, use the back of a wooden spoon to mash the ingredients.
Tried this recipe?Let us know how it was!

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