In bars and eateries throughout Chile you’ll discover various versions of their famous Pisco Sour cocktail. Since returning from Chile in January, I’ve been a bit obsessed with recreating the Pisco Sour cocktails I enjoyed on vacation. Luckily my husband is a true drink master. He whips up tasty drinks while I sit back and enjoy the results. Everyone who knows Jorge will agree – his drinks and cocktail recipes are pretty darn awesome!
While on the beach in Vina del Mar I enjoyed frozen Pisco Sours, which were super refreshing! In Santiago and in the southern region of the country my husband and I ordered Pisco Sour cocktails poured over ice. This is the Pisco Sour recipe I’ll be sharing with you today. If you’re not familiar with Pisco, it’s a type of brandy that was developed by Spanish settlers in the 16th century. Today this flavorful spirit is produced in both Chile and Peru.
When making Pisco Sour cocktails it’s very important to use key limes not regular limes. There’s a distinct difference in taste. Without key limes your Pisco Sour drink will not have an authentic flavor. Key limes are small, round, vivid green and have a much sweeter flavor. Wash the limes and cut them in half. With a citrus press begin by squeezing the juice from several key limes into a measuring cup. For each Pisco Sour drink you’ll need 2 ounces of lime juice. Pour the lime juice into the jar of your blender.
Next, crack an egg over the sink, separating the egg white from the yolk. You’ll need about 1 tablespoon of egg white per drink. You can just eyeball it like my husband does here, or measure it out if you want to be more exact.
For each drink add 3 ounces of Pisco and 1 & 1/2 ounces of simple syrup to the blender jar. Although some Pisco Sour recipes call for the use of powdered sugar, my husband prefers simple syrup. It’s an ingredient we always have on hand. For this Pisco Sour recipe my husband used Peruvian Pisco. But our favorite is Capel – a Chilean Pisco – because of its smoother, more refined flavor. It just all comes down to personal preference.
Now comes the fun part! Blend the ingredients (lime juice, egg white, simple syrup and Pisco) at high speed until frothy. This classic Pisco Sour recipe produces a cocktail that’s smooth, light, and refreshingly delicious. I love that it doesn’t have a heavy alcoholic taste.
Fill one or more glasses with cubed or crushed ice. Pour the blended Pisco Sour over the ice. Dribble bitters over the top of each drink. Garnish with a twist of lime. Once you taste a Pisco Sour you’ll be hooked! It’s the perfect cocktail for summer dinner parties or any festive occasion. Having traveled to both Chile and Peru, whenever I enjoy this Pisco Sour cocktail I feel as though I’m channeling the authentic flavor of the Andes!
My husband is from Chile where nationals are as fond of their Pisco as they are of their world-renowned Chilean wines. The countries of Chile and Peru are neighbors, and both countries claim Pisco Sour as their national drink. Whenever Chileans and Peruvians get together the conversation often turns to a lively discussion of Pisco.
Talk of Pisco leads to shots of Pisco. Then out comes the blender for delicious batches of frothy Pisco Sour cocktails. Before taking that first sip of Pisco Sour, raise your glass for a traditional Spanish cheer: Salud, amor y pesetas – y el tiempo para disfrutarlos! Translation: Health, love, money – and the time to enjoy them!Print
Talk of Pisco leads to shots of Pisco. Then out comes the blender for delicious batches of frothy Pisco Sour cocktails.
- 3 ounces Pisco (Chilean or Peruvian)
- 2 ounces key lime juice
- 1 tablespoon egg white
- 1 + 1/2 ounces simple syrup
- 1/4 cup cubed or crushed ice
- 2–3 drops Angostura bitters
- Optional garnish: twist of lime
- In a blender, combine Pisco, lime juice, egg white, and simple syrup.
- Blend at high speed until frothy.
- Place ice into a glass.
- Pour Pisco Sour over the ice.
- Dribble Angostura bitters over the top.
- Garnish with a twist of lime.
This is the traditional Chilean and Peruvian recipe for on-the-rocks Pisco Sour cocktails. For a frozen version, simply add 1/4 cup ice to the blender per serving along with the rest of the ingredients (Pisco, lime, egg whites, simple syrup). Blend until frothy. Dribble bitters and garnish. Enjoy!
- Category: Drinks
- Method: Blender
- Cuisine: Chilean
Keywords: pisco sour cocktail, pisco recipe, pisco sour cocktail recipe
How to Make Pisco Sour Cocktails >> Kitchen Tools
Below are the kitchen tools used to make this Pisco Sour cocktail recipe. If you’re interested in learning unique details about the history of Pisco, my friend Mike wrote an informative blog post on Peruvian Pisco Sour.
- Wolf blender
- Citrus press
- Pyrex measuring cup
- Cutting board
- Kitchen knife
- Crystal cocktail glasses
Have you ever tried a Pisco Sour cocktail? Do you prefer Chilean or Peruvian Pisco? I love discovering super unique drinks and sharing them with family and friends. Tell me about your favorite cocktail recipe in the comments below. If you share this Pisco Sour recipe on Pinterest or Yummly, I’ll send a virtual hug! For a festive spin on the traditional Pisco Sour cocktail, take a peek at my friend Sharon’s Electric Orange Pisco Sour recipe. It’s fun and fabulous!
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