This post was written by Hatchet food columnist Scott Figatner

Chileans and Peruvians try to lay claim to the Pisco Sour, both considering it their national cocktail. Developed by Spanish settlers, Pisco is a brandy made from Moscato grapes, and may have been a reaction to restrictions on wine production by the king of Spain. Although no such restrictions exist today, the Pisco Sour is the pride and joy of the two countries. Pisco Sour is traditionally made with Pisco, limes or lemons, frothed egg whites, sugar and Angostura bitters. I used both Meyer lemons and limes to make my Pisco Sour tangy and smooth and added a little surprise for a zesty finish.

Ingredients: (Serves 1)

• 1 lime
• 1 Meyer lemon
• 4 tablespoons white, granulated sugar
• 3 tablespoons pasteurized egg white.
• 1 1/3 shots (2 ounces) Pisco
• 1 shot (1 ½ ounces) water
• 1/8 habañero

Directions:

1. Roll the lime and lemon on the cutting board to release juices. Cut in half, remove the seeds and squeeze them into a bowl. Whisk in the sugar and pasteurized egg whites vigorously until frothy.

2. Add Pisco, water, habañero and crushed ice. Transfer to a cocktail shaker or a plastic container and shake to cool. Distribute the chili’s heat, and make foamy.

3. Serve in a chilled glass – a martini glass would be nice – and garnish with a lime wheel. Do not eat the habañero, one of the hottest peppers in the world.