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Reviewed: Jul. 17, 2008

Used the ENTIRE bottle of pisco to make a pitcher (three batches in the blender). Just as frothy, tart and tangy as my Peruvian friend makes.

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Reviewer:

smang

	Cooking Level: Beginning Home Town: Pusan, Pusan-Gwangyoksi, South Korea
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Reviewed: Mar. 25, 2008

Great recipe. I would use simple syrup instead of granulated sugar or confectioners' sugar. And BTW, Pisco is Peruvian, not Chilean!

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Chaska

	Cooking Level: Expert Home Town: La Molina, Lima, Peru Living In: New York, New York, USA
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Reviewed: May 16, 2007

This is the perfect drink to go with grilled shrimp kebabs. Works great for a crowd as well.

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Reviewer:

wojo


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Reviewed: Feb. 2, 2007

This is awesome. Hard to tell if there is even alcohol in it!

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7 users found this review helpful

Reviewer:

your mom

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Tukwila, Washington, USA
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Reviewed: Feb. 2, 2007

Very yummy, but I am glad I did not know there was an egg white in it before I drank it. It might have given me pause.

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Syd

	Cooking Level: Intermediate Home Town: Port Arthur, Texas, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 2, 2007

Sublime attitude adjustment, and not a moment too soon. Perfectly balanced, with a pleasingly bitter finish. Sort of like a David Sedaris essay.

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foodelicious

	Cooking Level: Intermediate Home Town: San Pedro, California, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 2, 2007

delicious and refreshing. the perfect drink for a warm evening on the porch.

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c-biskit

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Feb. 2, 2007

Delicious and refreshing. The perfect balance of sweet, tart, and icy. I want to plan a whole party around it.

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squawk93

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Jan. 31, 2007

tangy and delicious, these are great!

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Reviewer:

Living in Chile a few years, I feel qualified to say that you should definitely swap out the white sugar for powdered (confectioner's) sugar. It makes the mix much smoother. Another option that I prefer is to mix the pisco and lemon first, then add powdered sugar to taste. My husband likes a stronger pisco taste, while I like a bit more sugar. Excellent substitute for wine before dinner.

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Reviewer:

Amanda E.

	Cooking Level: Intermediate Home Town: Los Lunas, New Mexico, USA Living In: La Reina, Santiago Metropolitan Region, Chile
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