Snapshot – Colca Sour

Colca Sours at the market town.

Unpeeled Sancayo fruit is in the basket. Peeled Sancayo is on the tranparent plate.

A Colca Sour is the Arequipeña version of the Pisco Sour, the difference being that instead of lime juice you use Sancayo juice. Sancayo is an incredibly sour local cactus fruit. On day 2 of the Colca Canyon tour you can try it.

For 1 big cocktail:

  • 90ml pisco
  • 30ml simple syrup
  • 30ml sancoya juice
  • 1 egg white
  • 2-3 sprinkles of Angostura bitters
  • ice cubes

  1. Mix up the pisco, syrup, sancoya juice and egg white.

  2. Add ice and shake well.

  3. Strain into glass and sprinkle over the Angostura bitters.

What the fruit looks like once peeled. (Photo: Colca Lodge)

What the fruit looks like once peeled. (Photo: Colca Lodge)

The Sancoya cactus fruit. (Photo: Colca Lodge)

The Sancoya cactus fruit. (Photo: Colca Lodge)

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