During our vacation in San Pedro de Atacama, one of the things I tried in different places was the Rica-Rica pisco sour. I love pisco sour, it’s Chilean national drink, and theRica-Rica gives a more marked freshness, adding flavors like mint and thyme.
The Rica-Rica is a herb native on the Atacama Desert. I haven’t seen it being sold in the USA, you can substitute with thyme or just enjoy your Pisco sour.
In our house the bar is my husband’s territory, at the most, I open a bottle of champagne … so this recipe is his.
Rica-Rica Pisco Sour
8 drinks in small glasses
- 1 teaspoon Rica Rica + a few grains to decorate
- 1 cup (240 ml) of pisco (used Alto del Carmen 35th)
- 1 cup (240 ml) simple syrup
- 1 cup (240 ml) lemon juice or lime
- 1 egg white (optional)
- Angostura Bitters
- Add a teaspoon of Rica-Rica to a cup of pisco. Stir well. Marinate for at least a week (one month is better) in a dry place without direct light.
- Strain the pisco macerated and place in a blender jug/blender.
- Add the simple syrup, lemon juice or lime, and egg white. Refrigerate.
- Blend for 15 seconds until well blended.
- Serve immediately in cold glasses.
- Add one or two drops of bitters to taste.
- Sprinkle a few grains of Rica-Rica on the surface.