The traditional recipe for this cocktail, as published in 1973 by the California Historical Quarterly, consists of pisco, lemon juice, pineapple gomme syrup and water ... .
This variation on the classic pisco sour is made in a blender and was adapted from a recipe by EduardoHuamanTito at Hotel Mossone in Huacachina, Peru, which was recently voted the best pisco sour in Peru) ... .
Who will love it? Wildlife lovers, jungle fans and pisco drinkers ... You realise, thrilled, that a pisco sour will taste better nowhere else ... to be sailing past drinking pisco sours in air-cooled comfort.