"PiscoSour" news and stories

Peruvian cuisine's myriad roots, including Chinese, Japanese, Spanish, African and Italian, make it one of the world's first fusion cuisines. It's also highly regarded. Famed French chef Escoffier ranked it third after French and Chinese. It's certainly in my Top 10.

Last spring the Peruvian government announced plans to popularize Peruvian cuisine in the U.S. "We want our food to be as well known as Thai is in this country. ... We want Peruvian restaurants everywhere," Alejandro Riveros the head of public diplomacy for the Embassy of Peru, told The Washington Post.

The above video by Prom Peru, the country's tourism board, is part of the publicity effort. It's loaded with stunning shots of the Andes and the country's coast all set to traditional music.

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One of my favorite LA-based blogs, LA Ritz, was on a bit of a post pause over the Holidays as Jessica took off for South America for vacation. I can't tell if she is back in LA or not, but she has posted a little review of her pisco sour tastings around Peru, with everything from the very bad ones she had on the plane ride over there, to the one that could have been a contender served in the lobby bar of the Monsterio Hotel, to her winning Pisco Sour at Dr. Jekyll & Mr. Hyde.

Jessica tells us that the Pisco Sour is the national drink of Peru. It's made with 2 parts Pisco, a brandy from the region in Peru with the same name, 1 part lemon juice (though when I've had Pisco Sours, I recall lime juice), 4 parts simple syrup, and an egg white for every 2 servings. The whole thing gets shaken with ice so that the egg white foams up, and then garnished with a dash of Angostura Bitters.