Pisco Sour Cocktail
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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!
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Pisco Sour Cocktail
- Total Time: 10 minutes
- Yield: 1 1x
Description
Talk of Pisco leads to shots of Pisco. Then out comes the blender for delicious batches of frothy Pisco Sour cocktails.
Ingredients
- 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
Instructions
- 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.
Notes
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!
- Prep Time: 5
- Cook Time: 5
- Category: Drinks
- Method: Blender
- Cuisine: Chilean
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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I’ve never seen anything with an egg white in it before! Looks good!
Oh my goodness Dara, you will absolutely love this Pisco Sour cocktail. It’s delish! :-)
Hi Denay! I love your photographs, so beautifully taken and great depth of field….I would love to try this cocktail one day…I love something that is light, refreshing & not so strong in alcoholic taste….
Great step-by-step instructions!!!
Thanks Melissa! I’m a very visual person, so I loved being able to show how to make a Pisco Sour cocktail step-by-step. :-)
This sounds interesting and delicious!! A refreshing summer drink that I definitely want to try!
Oh yes! Ashley, I know you’re going to fall in love with this classic Peruvian drink – their famous Pisco Sour cocktail! :-)
Pisco sour is my go to cocktail ? during our Peru travel last year. Although, I didn’t have one with egg ? whites. You make it sound like worth trying.
Jane, how awesome that you visited Peru last year! It’s such a beautiful country. Weren’t their empanadas as well as their delicious Peruvian Pisco Sour drinks the absolute best? Now you too have the recipe for this classic cocktail!
sounds like a super refreshing summer drink!
Hello Ashley! Thanks so much for stopping by and leaving a sweet comment. I know this Pisco Sour cocktail will soon become your go-to favorite for hot summer days. Have a great week! :-)
I tried this for the first ever time during my trip to Peru last year and LOVED it! I’m a big fan of sour/tart cocktails so it was perfect for me. I’ve never tried to make my own, though. Can’t wait to give your recipe a shot!
Yay! Nicola I’m so happy you found this drink recipe for a Peruvian favorite – the classic Pisco Sour cocktail. Salud! :-)
You had me until egg white. I love all mixed drinks, and trying new ones, but I’m just so turned off by any with the egg. I guess I should try it at least once, but j can’t get over thinking it will taste eggy .
Hello Amanda. You’ve got to try this Pisco Sour drink at least once. It’s not at all eggy. It’s absolutely delightful!
Just skip the egg. I’m Chilean and never use eggs.