Quick take: pair a Pisco Sour cocktail with a young Crottin de Chavignol
Perched at over 11,700 feet altitude above the Moray Inca ruins in the much more remote Sacred Valley, MIL is a major destination restaurant for dedicated foodies and drinkies.
While both Chile and Peru claim the Pisco Sour as a national drink, each country creates it a little differently. In Peru, they use pisco, lime juice, simple syrup, egg white and bitters. While it’s widely reported that it was invented in Lima by an American bartender, Victor Morris and subsequently tweaked with egg white […]