Between the "Pastel de papa" and the soup of quinoa, we had good times enjoying these local dishes in the desert of Uyuni or at Isla del Sol...
And the good old pisco sour, which cream on top comes from the white of an egg !
· 1/2 botle of pisco (one botle is 740 ml)
· 1/3 botle Garabe de goma (sugar liquid) or few tablespoons sugar
· 1 mug fresh lime juice
· 1 egg whites
· Ice cubes
In a blender, 8 ice cubes, pisco, Garabe de goma or sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass for example with a dash of aromatic bitters or cinnamon on the top.