Chef’s Corner

We reached out to the Aria Amazon , our 32-passenger, all-suite ship in Peru, for a couple guest-favorite recipes. They came back with the popular local spin on the whiskey sour (a Pisco Sour) and an Orange Crème Caramel, which gives Peruvian crema volteada an upgrade with Amazonian oranges sourced from the rainforest right outside the ship.

Pisco Sour

Ingredients

3 oz pisco

1 oz simple syrup

1 oz lemon juice

1 egg white

8 ice cubes

2 drops of Angostura bitters

Preparation

1. Place all the ingredients in the shaker without ice and bitters. Shake to create the foam for about 30 seconds.

2. Add ice cubes and shake again for another 30 seconds.

3. Serve with a double strainer and decorate with the Angostura bitter drops.