Tierra Atacama's Pisco Sour Rica Rica and Urban Mojito

By Gavin Ehringer

Chileans and Peruvians both lay claims to the Pisco Sour, a cocktail containing pisco, lemon or lime juice, egg whites, sugar, and regional bitters. Peru seems to have gained the upper hand, going so far as to create a special "Pisco Sour" day to celebrate the beverage.

Pisco Sour Rica Rica

Pisco is a South American liquor distilled from grapes and is similar to brandy. It was developed by Spanish settlers in the 16th Century and takes its name from the conical-shaped pottery in which it was once aged; it also shares its name with Pisco, in the Viceroyalty of Peru, one of the places it was produced. Pisco continues to be produced throughout the wine-growing regions of Chile and Peru and is widely consumed in both countries, as well as in Bolivia.

The quickest way to assault the pride of either a Peruvian or Chilean national is to express favor for the Pisco Sour of its neighbor. The two countries have actually waged legal battles over the right to produce and promote pisco.

This variation on the Pisco Sour is highly tied to the Altiplano, or high plain, of the Atacama desert. It uses a local herb rica rica, characterized by its strong, aromatic essences and its medicinal properties. It tastes slightly like sage and has long been use in the region as a tonic, as well as a remedy for ailments of the heart and kidneys, and to improve blood circulation.

Needless to say, you'll find it hard to acquire this local herb, a member of the verbenace family. If you wish to sample the drink as it is made at Tierra Atacama, I highly suggest a visit! However, you can substitute Angostura bitters in lieu of the rica rica herbs. One additional tip: the big key limes commonly sold in America groceries stores may result in a weak and bland cocktail when compared to the sweet, smooth, less acidic Persian limones found in Peru and Chile. Fortunately, Mexico supplies the U.S. market with the smaller, thin-skinned Persian variety, also known as Tahiti or Bearss limes. Use those instead to make a Pisco Sour worthy of the name. And don't forget to buy Chilean pisco!

These two cocktails were created by Juan Angel, barman, Tierra Atacama Resort & Spa.

Pisco Sour Rica Rica

1 small lime, cut into quarters
A spoonful of icing sugar
4 ice cubes
1 oz of pisco with rica rica marinated in the bottle

Urban Mojito

Mojitos, though originally Cuban in origin, have swept the Latin American continent. The cool, rum-based beverage just seems to take the edge off days spent in the hot sun. While visiting the Chile's Atacama desert, reputedly the driest place on earth, one is certain to build up a powerful thirst. So I asked Juan Angel, bartender at the luxury resort spa and hotel Tierra Atacama, for his take on this classic cocktail. Instead of the crushed mint common to mojitos, Angel builds the refreshing flavor using a lime and fresh herbs (in this case, basil), to give a new twist on the traditional.

2 oz white rum
2 spoons of icing sugar
1 small lime cut into 4
10 fresh basil leaves
Crushed ice (Frappe)
A dash of fizzy mineral water

The secret is to gently “mash” the lime, icing sugar & fresh basil together with the ice, to release the aromatic oils from the herbs and lime.

Visit www.tierraatacama.com.

Gavin Ehringer is a freelance writer based in the Seattle area. He specializes in travel, active sports, and celebrities.

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