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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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1 user found this review helpful

Reviewer:

Chaska
Cooking Level: Expert
Home Town: La Molina, Lima, Peru
Living In: New York, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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
Photo by your mom
Cooking Level: Expert
Home Town: Seattle, Washington, USA
Living In: Tukwila, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Reviewer:

Syd
Photo by Syd
Cooking Level: Intermediate
Home Town: Port Arthur, Texas, USA
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Reviewer:

foodelicious
Photo by foodelicious
Cooking Level: Intermediate
Home Town: San Pedro, California, USA
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 2, 2007
delicious and refreshing. the perfect drink for a warm evening on the porch.
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Reviewer:

c-biskit
Photo by c-biskit
Cooking Level: Intermediate
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Reviewer:

squawk93
Photo by squawk93
Cooking Level: Expert
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 31, 2007
tangy and delicious, these are great!
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2 users found this review helpful

Reviewer:

elSueco
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 9, 2006
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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3 users found this review helpful

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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