Pisco sour is THE drink in Chile; it is the drink of choice both in restaurants and at family gatherings. This is the recipe we prepare at home: easy and delicious.
Pisco Sour was invented in Lima, Peru. And became popular in Chile many decades ago.
Here in the USA, it is increasingly easy to find pisco at liquor stores, and if you live in Texas, I recommend going to Spec’s. I love the variety of spirits and wines they offer. If you see Catan Pisco, get it, it’s my current favorite, delicious flavor, you will love it. It’s the brainchild of Catalina, a Chilean women entrepreneur.
This recipe is a batch version of the traditional drink. It’s essential for all the ingredients to be chill in advance, except the egg white. You can use pasteurized egg whites if that is a health concern, or leave it out. You will be missing the frothy top, but the flavor is still excellent.
Instead of doing my own boring simple syrup, I used one of the delightful Bar-Tisan syrups, available in Houston at Local Foods (Rice Village and The Heights) they have so many amazing flavors, but I like my pisco sours on the herbal side so I went with rosemary. But have fun trying different combinations.
If you want to learn the traditional version watch this video
This time we shared it with American friends who had never tried it and oh, boy, did they like it, remember to drink in moderation.
Besides Pisco Sour, other traditional drinks in Chile are:
- Borgoña, red wine with fruits
- Clery, white wine with fruits
- Terremoto, fizzy white wine with pineapple sorbet and grenadine
- Ponche a la Romana, champagne with pineapple sorbet
- Cola de mono, coffee eggnog for the Holidays
Easy Pisco Sour
Quick and amazing.
- Total Time: 10 minutes
- Yield: 4
Ingredients
- 1 cup of lemon juice or lime juice
- 1 cup of pisco
- 1 cup simple syrup (1 cup sugar + 1 cup water, cook until sugar dissolves and cool after)
- 1 cup ice
- 1 egg white
- bitter Angostura to serve
Instructions
- Put the lemon juice, pisco, simple syrup, ice and egg white in the blender.
- Mix until everything comes together and is frothy.
- Place a few drops of bitters on top.
- Serve right away.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blended
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 253
- Sugar: 30.3 g
- Sodium: 17.2 mg
- Fat: 0.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 33.1 g
- Fiber: 0.3 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Keywords: pisco sour, cocktails
The whole egg or just the whites?
Just the whites. Thanks for catching that!
Chilean pisco sour doesn’t incorporate Angostura!
Depends on the family. I grew up having it like this, I’m from the Central region of Chile.
Qué es Angostura?
Es un preparado que es amargo, que se usa en muchos tragos. Lo venden en botellitas en el supermercado cerca de los licores.
El pisco es Peruano señores !!!
Sorry but that is the peruvian recipe for Pisco Sour. Chilean pisco sour does not add white egg nor Angostura bitters.
Pisco sour = Peruvian
The PISCO it’s a traditional drink from PERU not from Chile. You have to mention that and correct your comments.
Probé su receta, pensé que la cantidad de jugo de limón era demasiada puse la mitad y aún así quedó muy “ sour” , ácido.
Ajustaré la cantidad del jugo de limón en el futuro. El pisco sour chileno si lleva clara de huevo y también bitter o angostura.
No entiendo a la gente que necesita que aclaren el origen de este cocktail para disfrutarlo. Se que tanto Chile como Perú producen Pisco ; los dos países preparan su versión de éste delicioso cocktail.
La acidez de los limones varía según las estaciones y la variedad. Y también esta el gusto personal de por medio. Es bueno ajustar.
Gracias por comentar.
Pisco sour was perfect
I’m glad.
I thought pisco sour was from Peru
The cocktail Pisco Sour was invented in Lima, Peru. It’s very popular in Chile and Peru.
“Pisco Sour” is a peruvian drinks since always. Even though this is a good recipe, wey have yo know that this famous drink is not from Chile. Thanks.
I’m glad you enjoy the recipe.
Thisbsucks…you are supposed to teach a recipe not praise the prairie
Lovely, but if you are using something called pisco made in Chile then it is not pisco but aguardiente, or in English moonshine. Only place in the world where pisco in produced is Peru. This is a fact.
Kia ora Pilar, I dont think you could post this recipe without the debate! looking forward to making it for a chilean party tonight here in Aotearoa New Zealand. Gracias!
Have fun!
Exactly what I was looking for! I’m making this for my Chilean husband and friends tonight for Dieciocho. Feliz Dieciocho a todos!! 🙂
★★★★★
Thanks, I hope you have a great time. Salud!