Pisco Sour

  • Prep 5min
  • Total5min
  • Servings1

Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. (photo by Flickr user Corporatemonkey)MORE+LESS-

ByTBSP Nate

Updated May 13, 2015

Ingredients

3/4

ounce fresh lemon juice

1

ounce rich simple syrup

Several drops of angostura bitters

Steps

Hide Images

  • 1

    Shake all the ingredients with ice and strain into a small cocktail glass. Garnish with several drops of angostura bitters on top of the foam.

Nutrition Information

No nutrition information available for this recipe


Preparation

Step 1

Shake 1 large egg white*, pisco, lime juice, and simple syrup in a cocktail shaker until frothy, about 1 minute. Fill with ice shake until outside is frosty, about 30 seconds. Strain into a coupe glass. Top with Angostura bitters.

Step 2

*Raw egg is not recommended for the elderly, people with weakened immune systems. or people who don’t like raw egg.

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Four classic pisco cocktail Recipes:

The Pisco Sour
Recipe from Raymi, New York

2 ounces pisco
1 ounce fresh lime juice
1 ounce simple syrup
1 ounce egg white
Angostura bitters

Add pisco, lime juice, simple syrup and egg white to cocktail shaker. Dry shake to emulsify egg white. Add six ice cubes and vigorously shake for 15 seconds. Double strain and garnish cocktail with dashes of Angostura bitters.

Pisco Punch
Recipe from Raymi, New York

2 ounces pisco
1/2 ounce fresh lemon juice
3/4 ounce pineapple simple syrup
3/4 ounce simple syrup
1 dash orange bitters

Add all ingredients to cocktail shaker with ice. Shake for 15 seconds. Double strain into an Old Fashioned glass filled with ice. Garnish with an orange twist.

El Capitán
Recipe from Raymi, New York

2 ounces pisco
1 ounce sweet vermouth
2 dashes Angostura bitters

Add all ingredient to mixing glass with ice. Stir for 20 seconds. Strain into a coupe glass and garnish with a lemon twist.

The Chilcano
Recipe from Raymi, New York

2 ounces pisco
1/2 ounce fresh lime juice
1/4 ounce fresh ginger juice
3/4 ounce simple syrup
ginger ale
Angostura bitters

Add pisco, lime juice, ginger juice and simple syrup to cocktail shaker. Add 2 ice cubes and shake. Double strain into Collins glass and top with ginger ale. Garnish with a dash of Angostura bitters and a lime wheel.

Some historical facts & dates obtained from "Pisco Punch and Pisco Sour: Two Famous Cocktails" by Jose Antonio Schiaffino, which was published as an appendix in the Pisco Porton book. Schiaffino is an author, professor and owner of the Lima restaurant Malabar.


Pisco Sour Day Recipes

Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. It is made by distilling fermented grape juice into a high-proof spirit. Pisco is commonly used in sours, and we celebrate National Pisco Sour Day on the first Saturday in February.

Looking to add some pisco pizazz to your cocktail menu? Try one of the pisco sour cocktail recipes below.

Pisco Sour

Ingredients:
2oz Fresh Victor Mexican Lime & Agave
2oz pisco
.75oz egg white

Directions:
Add all ingredients to a cocktail shaker full of ice, shake well, and strain up into a cocktail glass. Garnish with three individual drops of Angostura bitters, placed in a triangle pattern

Recipe courtesy of H. Joseph Ehrmann, Chief Mixology Officer for Fresh Victor Mixers

Yuzu Sour

Ingredients:
2 oz pisco
2 oz The Perfect Purée Yuzu Luxe Sour thawed
1 egg white

Directions:
Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously then strain into a chilled cocktail glass. Finish with a few dashes of your favorite bitters and Serve.


Pisco sour

Since 2003, Peru has celebrated a National Pisco Sour Day on the first Saturday of February. Here, pro-bartender Anton Forte – co-owner of Sydney's Shady Pines Saloon – shares his recipe for this classic cocktail.

Preparation

Skill level

Ingredients

  • ice
  • 60 ml Pisco
  • 20 ml sugar syrup
  • 30 ml lemon juice
  • 3 dashes of bitters
  • 1 egg white

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Fill a glass with ice. Pour the Pisco into a Boston glass or cocktail shaker. Add the sugar syrup, lemon juice, bitters and egg white. Shake the cocktail well to emulsify the egg white.

Add ice to the Boston glass or cocktail shaker. Shake vigorously. And shake a little more.

Strain the cocktail into a glass filled with one massive ice cube. Using a spoon, carefully top with three drops of bitters. Serve immediately.


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Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. The Pisco Sour is the leading cocktail in both countries, and like the Bloody Mary in this country, everyone thinks his or her recipe is the best, including me.

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Three Ways: The Pisco Sour

Heralded as the national drink of Peru, the Pisco Sour dates back almost a century and is typically attributed to American expat Victor Morris and his Morris Bar in downtown Lima. Made with a base of pisco&mdasha grape-based brandy produced in Chile and Peru and typically unaged&mdashthe cocktail adheres to the classic sour structure, with the addition of a foamy egg-white layer, often finished with bitters across the top. With tweaks made to enhance pisco&rsquos fruity bouquet or to make the Pisco Sour&rsquos signature froth vegan-friendly, here are three plays on the classic recipe.

Panyo Panyo At San Francisco&rsquos Kaiyō, a new Peruvian and Japanese-influenced restaurant, bar manager Debora Fernandez, who grew up in Lima, was determined to showcase the adaptability of pisco on the menu. In the Panyo Panyo (pictured above), the Pisco Sour emerges transformed, as sweetened rice milk provides body and mouthfeel while vermouth and chamomile tea illuminate pisco&rsquos floral sensibility. &ldquoI wanted to create a different cocktail from the Pisco Sour to focus on the versatility of the moscatel varietal,&rdquo Fernandez says. &ldquoAnd I wanted to pay homage to Japan, which is where I got the idea of using rice milk and tea.&rdquo

Prep the drink by brewing the chamomile tea, using 2 teabags per 12 oz. of water, and allowing it to cool. Make the sweetened rice milk by adding 4 oz. of simple syrup (1:1) to 8 oz. of rice milk. To make the drink, in an ice-filled shaker, add 1½ oz. of Peruvian pisco, ½ oz. of dry vermouth, 1½ oz. of sweetened rice milk, ½ oz. of chamomile tea, ½ oz. of fresh lemon juice and 2 dashes of orange bitters. Shake until chilled, then double strain into a chilled tumbler (at Kaiyō it&rsquos served in a clay cup), then garnish with an edible flower.

Maracuya Sour Across town from Kaiyō, Enrique Sanchez, head bartender at the weeknight-only Dogpatch venue School Night, adds depth to a variation found on bar menus around the country in the form of crème de cacao. &ldquoLots of drinks are inspired by how desserts are constructed,&rdquo Sanchez says. &ldquoCacao and passion fruit are meant to be&mdasha little sweet, a little tart and very harmonious.&rdquo

To make the Maracuya Sour, add 2 oz. of pisco (Sanchez uses a Peruvian acholado), ½ oz. each of fresh lime juice and lemon juice, ½ oz. of passion fruit syrup (Sanchez uses Small Hand Foods), ½ oz. of crème de cacao (Sanchez uses Giffard) and ½ oz. of fresh egg white (pasteurized if you like) to a blender, along with about 10 ice cubes. Blend on high for 5 seconds or until frothy, then fine strain into a chilled coupe. Garnish with Peychaud&rsquos bitters.

Frozen Pisco Sour Pisco rules the backbar at the Peruvian restaurant Llama Inn in Brooklyn&rsquos Williamsburg neighborhood. There, bar director Lynnette Marrero perks up the standard Pisco Sour formula (of which the bar sells an estimated 150 each week) with riffs that play on the cocktail&rsquos trademark texture. For her Frozen Pisco Sour, made in the bar&rsquos granita machine, the classic ingredients get the slushie treatment.

To prepare six servings, add 12 oz. of Peruvian pisco, 3 oz. of fresh lime juice, 2 oz. of fresh lemon juice, 5 oz. of rich simple syrup (2:1) and 1 scoop of crushed ice to a blender, and blend for 20 seconds. Add 1 fresh egg white (pasteurized if you prefer) or 2 oz. of aquafaba , along with a little more crushed ice, then blend again for 10 seconds. Pour the drink evenly between six glass tumblers and top each with 3 drops of Chuncho or Angostura bitters


Blender Pisco Sour Recipe

Pisco Sour Recipe

How to make a blender pisco sour cocktail recipe. Pisco sours are very popular in Peru, Chile and Bolivia. Chile and Peru argue as to who has the best one and who created it first. I have had it in Peru, Chile and Bolivia and frankly they always taste the same and are delicious.

Pisco is a grape brandy. If you are looking for it in the US that is probably where it will be – in the brandy isle. The valleys of Bolivia produce fantastic piscos. Pisco is used for a variety of cocktails, In Bolivia we make San Mateos – pisco, sprite and maraschino cherries Yungueños – pisco and tangerine juice coctél de tumbo (banana passion fruit with pisco – OMG – fabulous) and Chuflay – pisco, ginger ale and lemon juice. All of them are great.

This drink takes me back to Sunday’s in Bolivia. We would often sip on one before lunch. I highly recommend it. Enjoy it responsibly.

Here are two other great cocktails to make at home in a blender. Frozen Strawberry Margaritas and Piña Coladas

Blender Pisco Sour Cocktail Recipe
Makes two
2 oz. freshly squeezed lemon juice
2 oz. simple syrup
4 oz. pisco
6 ice cubes
1 egg white
Angostura Bitters

Place the lemon juice, syrup, pisco and ice in a blender. Blend for about 20 seconds.

Add the egg white and blend for another 20 seconds.

Pour the pisco sour into a glass. Add 3 to 4 drops of the bitters and swirl around with a toothpick.


Pisco Sour

Made with pisco, a type of brandy that’s very popular in Peru and Chile, the pisco sour is probably the best-known cocktail import from South America. Its hallmark is its frothy top, which is produced by the addition of an egg white. Starting the drink with a “dry shake”— shaking the ingredients together before adding ice to the shaker—you’ll end up with a frothier drink and avoid diluting it too much.

Ingredients

  • 1 egg white
  • 2 oz. (60 ml) pisco
  • 3/4 oz. (20 ml) fresh lime juice
  • 1/2 oz. (15 ml) simple syrup
  • 3 dashes Angostura bitters

1. In a cocktail shaker without ice, combine the egg white, pisco, lime juice and simple syrup. Cover and shake very vigorously for about 30 seconds. Fill the shaker with ice and shake again for 20 seconds more. Strain into a chilled cocktail glass. Shake the bitters on top of the drink and use a straw to swirl the bitters in the foam. Serve immediately. Makes 1 drink.


Pisco Sour Recipe

The Pisco Sour is a South American classic loved by the masses and fiercely contested over its origin. Chile and Peru both lay claim to the cocktail including pisco itself!

Most accounts agree that it was American ex-pat Victor Morris who created the Pisco Sour recipe at his Morris’s bar in Lima, Peru 1915.

Pisco Sour Ingredients

For a pisco sour you will need the following ingredients:

  • Pisco:BarSol Pisco Primero Quebranta is a good choice but most piscos are affordable and made for the cocktail.
  • Freshly Squeezed Lemon & Lime juice: Fresh citrus is always best as acidity starts to depreciate after a few hours. Both lemon & lime juice is used.
  • Sugar Syrup: A simple syrup is needed to balance out the drink and you can find out how to make one in our syrup guide.
  • Egg White: You can buy cartons in most shops but once again, fresh is best! Get cracking.
  • Bitters: Amargo Chuncho is a Peruvian bitter made with over 30 herbs, peels and spices. You could also use Angostura.

As with most sour cocktails, the core ingredients are spirit, citrus, sugar and egg white. The spirit being Pisco gives it a unique flavour as it is distilled from grapes.

Generally, flavours range from dry and earth to more pungent and fruity which gives room to play around with the cocktail recipe.

The addition of bitters also makes the pisco sour stand out with Angostura bitters or Amargo Chunco bitters preferred. The addition of bitters on top of the fluffy foam adds an attractive garnish to the cocktail alongside some floral fragrance.

We like to add 3 large circles and use a toothpick to make hearts out of each one. The reason we prefer Amargo Chunco bitters is it a product of Peru with over 30 various roots, peels, herbs and flowers collected from the Peruvian forest.

In some parts of Chile, the recipe is adapted to use Chilean Pisco, Pica lime and excludes the bitters and egg white. The recipe for pisco sour in Chile has also been know to feature other fruits like pineapple or even coca leaves.

Either way, it’s a delicious and refreshing cocktail perfect for the region and both countries see it as their national drink. It’s even been rated number 23 in the world’s best best-selling cocktails of 2021.

Whilst lemon or lime juice can be used for the recipe we prefer to use both to play with the acids and the egg white is a must for the creamy texture that binds the drink together.


Watch the video: Por que CHILE produce PISCO? La Verdad está en la HISTORIA. (October 2021).