Best 12 Pisco Sour Recipes
Pisco Sour, the national cocktail of Peru, is a delightful blend of Pisco brandy, lime juice, simple syrup, egg white, and Angostura bitters. This iconic cocktail offers a balance of tangy, sweet, and frothy textures, creating a refreshing and flavorful experience. Whether you're a cocktail enthusiast, a Peruvian cuisine lover, or simply seeking a unique and delicious drink to impress your guests, this guide will provide you with everything you need to know to craft the perfect Pisco Sour.
Check out the recipes below so you can choose the best recipe for yourself!
PISCO SOUR
Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!
Provided by DORITA
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 36.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 14.6 mg, Sugar 34.3 g
PISCO SOUR COCKTAIL
The Pisco sour originated in Peru and uses Pisco--a grape brandy produced in Peru and Chile. Combined with lime juice, simple syrup, and an egg white, it's a thick and foamy drink that's sure to please.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American South American Peruvian
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
- Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 17.2 g, Fiber 0.1 g, Protein 3.7 g, Sodium 64.6 mg, Sugar 0.6 g
PISCO SOUR
Steps:
- For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
- For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.
PISCO SOUR
Steps:
- In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
PISCO SOUR II
This is a typical Chilean drink served at every party in Chile (also served before lunch or dinner). This is my mother's version and although there are may be as many versions of it as there are Chileans in Chile, I think this is the best!
Provided by PattyQ
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 23.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.5 mg, Sugar 21 g
PERUVIAN PISCO SOUR
Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain's American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich "Pisco Sour." However there is a difference in sweetness and the fruit used between the two countries' piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.
Provided by NcMysteryShopper
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine key lime juice with the egg white.
- Add simple syrup, pisco, and ice and blend at high speed until frothy.
- Pour into a sour glass, top with a few drops of bitters and serve.
Nutrition Facts : Calories 22.7, Fat 0.1, Sodium 28.2, Carbohydrate 5.1, Fiber 0.2, Sugar 1.1, Protein 1.9
PISCO SOUR
The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.
Provided by Rebekah Peppler
Categories cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
- In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
CLASSIC PISCO SOUR
Steps:
- In a blender pour pisco or brandy, lime juice, simple syrup, egg white, if using, and angostura bitters. Blend. Pour over ice in a glass and garnish with orange slices.
PERUVIAN PISCO SOUR
Steps:
- Blend together Pisco, lime juice, simple syrup, and egg white with ice. Strain mixture into old-fashioned glasses. Top with a few drops of Angostura bitters.
PISCO SOUR
Provided by Eben Freeman
Categories Bitters Alcoholic Egg Cocktail Party Cocktail Poker/Game Night Engagement Party Party Lime Juice Drink New York
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- In large cocktail shaker, combine Pisco, lime juice, simple syrup, and egg white. Shake vigorously for 25 seconds. Add ice and shake vigorously again. Strain into coupe glass and dot three drops of bitters on top of froth. If desired, drag toothpick through dots to create patterns such as hearts or squiggles.
CHILEAN PISCO SOUR
Steps:
- Shake and strain the ingredients into thin stemmed glasses.
PISCO SOUR II
Steps:
- Combine all ingredients in a cocktail shaker with crushed ice and shake vigorously until egg white is incorporated. Strain into martini glasses.
Tips:
- Use high-quality pisco for the best flavor.
- Make sure the lime juice is fresh.
- Use simple syrup to balance the tartness of the lime juice.
- Add an egg white for a frothy texture.
- Garnish with a lime wedge or Angostura bitters.
- Serve immediately.
Conclusion:
The pisco sour is a refreshing and flavorful cocktail that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this drink is sure to please everyone. Whether you are a fan of classic cocktails or are looking for something new to try, the pisco sour is a great choice.
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