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Best-ever pisco sour recipe

Best-ever pisco sour recipe


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  • Recipes
  • Dish type
  • Drink
  • Cocktails

A deliciously refreshing alcoholic drink. The egg white gives the drink a froth and distinctive body.

25 people made this

IngredientsServes: 2

  • 4 cupfuls ice cubes
  • 250ml pisco
  • 75ml lemon juice
  • 65g caster sugar
  • 1 egg white
  • 1/4 teaspoon aromatic bitters, such as Campari

MethodPrep:5min ›Extra time:5min › Ready in:10min

  1. Place ice cubes, pisco, lemon juice, sugar, egg white and bitters in a liquidiser. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (23)

by Amanda E.

Living in Chile a few years, I feel qualified to say that you should definitely swap out the white sugar for powdered (confectioner's) sugar. It makes the mix much smoother. Another option that I prefer is to mix the pisco and lemon first, then add powdered sugar to taste. My husband likes a stronger pisco taste, while I like a bit more sugar. Excellent substitute for wine before dinner.-09 Nov 2006

by Soulful-Writer

I'm Chilean, too. Of course, I'm biased and find Pisco sour much better than Tequila. However, I do not agree with those that recommend confectioner sugar to regular sugar. Would you suggest the same for a Margarita? Pisco sour is traditionally served like a Margarita with the ring of sugar on the rim. Regarding the eggs white issue . This is a drink that has been used to celebrate the Holidays in Chile, especially Independence Day for at least 3 centuries and the egg whites have not been an issue. People might get sick of alcohol intoxication but not egg white in the mix. I have not tried the Peruvian version. Perhaps, the Peruvian version uses too many egg whites in the mix. When prepared well, you don't even know that the egg whites are there. I am diabetic so I prepare mine separately by substituting the sugar in the mix for Equal (Aspartame) or Nutrasweet (same as Equal). Other sugar substitutes are horrible so the only ones that do it for me are the above-mentioned. However, I do keep the ring of sugar and slice of lemon on the rim. When you prepare it, just follow the recipe and do not use more than one egg white. You'll love it but drink in moderation because you can get quite drunk with 2 or more glasses of it. Pisco has a high content of alcohol, as much or more than Tequila. If you are in Chile, try "Agua Ardiente" (Scorching Water) which is almost pure alcohol. Again, moderation . .-22 Nov 2009


Menus & Tags

Lemons are not readily available in Chili or Peru. Limes are called Limons there. Mr McGrale has probably never been there or he would know this. My Pisco sours are made with lime and my Pisco comes only from Peru.

This recipe failed when served, it tasted like Sour Margaritas - not at all like Pisco Sour (chilean Pisco is too sweet and not intended for Pisco Sour). So i redid it with Peruvian Pisco (where Pisco is from) and it turned out like Pisco Sour is supposed to taste. not too sweet, not too sour, and definitely a hit.

"If you use the Peruvian stuff"? Listen you ignorant hillbilly do you know there is a valley called Pisco since the XVI century in Peru? That's were pisco come from get it? Pisco valley- Pisco drink. chileans had to rename a city to Pisco Elqui only in 1931 to fabricate some link to this wonderful spirit. do your research!

PISCO - CULTURAL HERITAGE of PERU . ¿ Even though Chile has a much greater production of its Aguardiente ( WRONGLY CALLED Pisco ! ) , Peru has defended its origin and after a fierce and well Documented litigation on International Courts, it won the rights to use an Appellation of Origin for Pisco. Peru claims the exclusive right. In 2013, Pisco has been recognized as a Peruvian Geographical Indication by European Union. However, various large-market countries (e.g., the United States) allow products of Peru and Chile to be identified as " Pisco ". Peru states the word " Pisco " has a close relationship with the Geographical area where it is produced, as Champagne in France, and thus should be used only by the distillate produced in Peru. The Salvador and the European Union recognize " the Exclusive Peruvian Origin of Pisco " where it distinctive grapes grow and thrive like no other region. PISCO - CULTURAL HERITAGE of PERU . _ http://cs303603.vk.me/v303603125/7e34/BGexc_7-IQI.jpg _

The first grape vines were brought first to Peru, then to Chile by the Spanish. Whether you enjoy Pisco from either country, the following recipe is Peruvian and is straight from Embarcadero 41 restaurant in Lima. However you measure, the ratio is 3 parts Pisco to 1 part egg white, lime juice and simple syrup (each). Pisco does matter. You want the Aromático, Acholado or Mosto Verde kind. This makes two drinks: 6 oz Pisco 2 oz Egg Whites 2 oz Simple Syrup 2 oz Fresh Lime Juice Place all in shaker with whole ice cubes. Shake vigorously for about 20 seconds. Strain slowly into 2 glasses, pouring about 3 times into each glass, swirling the drink between pours to distribute well. Pour until you get a thick dome of foamy goodness. Enjoy!

About the Peruvian-Chilean Pisco argument, without being a Chilean myself, I might add that Chile annexed Peruvian territory up north and maybe Pisco is of Peruvian descent. Maybe Chile kept a couple of Pisco recipes and distilleries yet having said that, they serve a mean Pisco sour and Piscola (Pisco with Coca Cola for the brave or drunk).

Hi Ryan, I live in Chile and your Pisco recipe is right on the money. I also made a variant that is popular down in Chilean Patagonia called Murta Sour, made from the Murta berry. I used an ounce and a half of Murta homemade jam (strained) just to make sure, and hit the jackpot. I guess if using fresh Murta berries (or other suitable berries), I would use 1/2 ounce of simple syrup plus an ounce of berries (strained). Good luck! Enjoy.

totally agreed.. Pisco is from Peru. originally. also wine is from France. but the french are not arguing about where the wine is. originally. you can find wine in many country's like you can find Pisco in other country's also. stop the where, who, mine, etc. etc. and enjoy a Pisco Sour with your neighbors. !!SALUD. and be happy :)

I totally agree with you, pisco is traditonal from Peru, so if you are going to write a recipe do it well :)

Pisco is a Peruvian traditional drink and not a chilean one. the problem is that chileans have been always better at marketing products. but remember if you want the best Pisco it has to be a peruvian one.

Half the fun of drinking piscos is arguing about their origin!! I prefer the 3-2-1: 3 oz chilean pisco, 2 oz lime, 1 oz sugar syrup, 1 egg white and crushed ice. Shake hard 1 minute in martini mixer.

I like both the lime and the lemon. Have had it both ways in Santiago. When in Lima, Peru, I didn't have the opportunity to sample more than one, so not looking to get into that debate. However, I did find the amounts off. My preference is for 2 oz Pisco and 1 oz each of the syrup and 1 oz each of either lemon or lime. Maybe I'm a wimp, but thought the pisco taste was much stronger than I remembered.

Are you kidding me?? Before you go on and rant that Pisco is Chilean, brush up your history skills. http://en.wikipedia.org/wiki/Pisco http://en.wikipedia.org/wiki/Pisco_sour http://en.wikipedia.org/wiki/Iquique Iquique may belong to Chile now, but at the time when the sour was invented it belonged to Peru. you try to claim drinks and food like the land that you took.. come on. Here's a great Pisco Sour recipe. loved by friends and family. seriously try the Peruvian and Chilean Pisco and make up your own minds: http://artperucuisine.com/docs/r_ps.html And the Suspiro Limeño is also Peruvian, not Chilean. http://es.wikipedia.org/wiki/Suspiro_a_la_lime%C3%B1a

I like pisco sour. It is an excellent apperitive. By the way, disregard comments against Chilean Pisco, THEY ARE TOTALLY DIFFERENT. Peruvian Pisco, as well as Bolivian are bitter and dry, while Chilean pisco is sweet and tasty. Peruvians tried to trade mark this liquour unsuccessfully, so you have to pay them every time you want to drink it. The drink was invented in Iquique, Chile in 1900s by an English bar tender who made the mix without egg. It is called by that name even in Chile. The name does not sound peruvian at all. Just because you have a city called like that does not mean the liquor was originated there. A good pisco requires lower temperatures than those you can find in Peru.

Pisco Sours are it! I served Pisco Sours at a party and people loved them, something new. Enough with the Mojitos already. I like using lemon juice instead of lime and don't skimp on the bitters.

The Pisco Sour is a great cocktail and more bar and restaurants should feature it. I found using the liquid egg white easy to use (at Trader Joe's, Whole Foods, etc.). I found a new imported Chilean pisco, Fuegos Pisco, and bought it at a store in Las Vegas. A more refined Pisco in comparison to Capel. Great packaging! Check it out at fuegospisco.com to find who distributes it in other states.

Too bad you are not using the REAL Pisco from the Valley of "Pisco" in Perú, where it is from, and from where the Chileans took it. The taste is VERY DIFFERENT.

I have been drinking pisco sours since venturing to Peru about ten years ago. In all my recipes, including those from Peruvian friends, they use lime juice. I have not tried it with lemons, and imagine it would taste good, but different than what I am used to. Another tip from a Peruvian - you don't need to use a whole egg white, only enough to make it frothy.

I had these in Santiago, at the airport. I purchased the Pisco brandy in Ba As, Argentina last year. I am going to have a couple of them this weekend. It makes me home sick for South America.


English Bar Pisco Sour

The Pisco Sour is believed to have been shaken into existence in Lima, Peru, around 1915 or the early 1920s. Combining pisco—a grape-distilled spirit native to Peru and Chile—with lime juice, egg white and Angostura bitters, the Pisco Sour is earthy and tart. And since its invention, it has become a popular classic in South America, the U.S. and around the world.

Travel to Peru, and you will find the cocktail served in nearly every bar, restaurant and home in the country. But one of the most famous and sought-after versions belongs to the English Bar at Country Club Lima Hotel. The English Bar Pisco Sour recipe features a hefty four-ounce pour of pisco quebranta, a style made from the predominant pisco grape in Peru. Bar manager Luiggy Arteaga finds that this amount offers the perfect balance between the other ingredients.

The other ingredients include one ounce each of fresh lime juice and simple syrup, plus a modest quarter-ounce of egg white. The drink is shaken vigorously and strained into a rocks glass, presenting a frothy head upon which Arteaga garnishes the cocktail with a single drop of Angostura bitters for its color and aroma.

The English Bar Pisco Sour is strong, dry and tart. You don’t have to add four ounces of booze when you make it (many Pisco Sour recipes call for two ounces), but his is famous for a reason. So, when in Peru.


The Craft of the Cocktail

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


How To Make Pisco Sour

There are many ways to make a classic pisco sour, but the measurements are always the same. Use 3 parts pisco, 1 part simple syrup, and 1 part lime. Add in some egg whites and angostura bitters for the perfect frothy cocktail.

All you have to do is add your ingredients to a cocktail shaker and shake away! If I don’t have one handy, two inverted cups will work in a pinch. Just make sure they seal if you do this so you don’t end up shaking a pisco sour all over your guests (not that I have done this…)

Egg whites may sound strange in a drink, but they create a silky, velvety texture in the pisco sour while giving the sour its staple frothy head. Garnish the Peruvian pisco sours with a lime and a dash of bitters for the perfect party drinks!


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

PIZZA for breakfast is a proposition that ranks right up there with drinks before noon. Put them together and you have the perfect brunch.

Usually pizza is a guilty pleasure for breakfast, leftover slices eaten cold while you’re standing in front of the refrigerator. But it is a whole different indulgence hot from the oven, with a crisp crust and a savory topping that is more like the ultimate omelet than anything Pizza Hut could slap together.

And pizza makes just as much sense for breakfast as a burrito does. Both comprise all four of the essential morning food groups: eggs, sausage, cheese and bread (the crust being like the tortilla, which is like toast). But pizza seriously outperforms burritos at brunch time.

Unlike a breakfast burrito, it’s meant for sharing, like a frittata, and everyone knows communal eggs are integral to brunch. Burritos are good anytime and can even be eaten while driving, but breakfast pizza feels weekend-worthy, more suited to eating around a table. Nor does it have to be assembled to order, as eggs in tortillas with salsa do. One whole pizza can be baked and divvied up like a quiche. On a plate with a vibrant green salad, it even makes a real meal, more lunch than breakfast.

All that’s needed to round out the menu is a drink and a dessert, a fruit-forward dessert, which is the best part: Pizza goes with just about anything in either category.

Breakfast pizza starts like any other, with a serious crust it ends with mozzarella and ricotta, but it doesn’t stop for tomato sauce in between. Instead, the plain crust is covered with Italian sausage and sauteed kale, which adds a bitter brightness to the whole assemblage. Eggs thickened and enriched with sour cream are then poured over, and the cheese goes on last, a layering of the best fresh mozzarella you can find and a few dollops of good ricotta.

After it’s baked and cut into slices, it can be eaten either with a fork, if you want to be dainty, or by hand, if you want to be weekend casual. All it needs on the plate with it is a mix of mesclun or other greens in a light vinaigrette with lemon and shallots, with some roasted red peppers tossed in if you’re feeling ambitious.

For the all-important drink, you could serve the pizza with the usual Mimosas or Bloody Marys, but a Pisco Sour, a cocktail that is turning up in more and more restaurants on weekends, is surprisingly good company. Made from Peruvian brandy mixed with lime and lemon juice, it has a sweet-tart balance that contrasts superbly with the richness of the pizza.

You make it like a gin fizz, another brunch drink that is undergoing something of a renaissance. The brandy is combined in a cocktail shaker with an egg white, the juice, a little sugar and lots of ice and agitated until the drink is nice and frothy. A few shakes of Angostura bitters in the glass add color to the drink and subtle edge to the flavors.

Pisco, the brandy itself, has a pungent aroma and taste very similar to aguardiente, another South American spirit. You can spend as little as $15 for a bottle or as much as $30 and get a great drink at either extreme.

As for dessert, fruit always feels right for brunch, and apples feel very February. You can mix them with pecans in a spicy batter and make an excellent cake with the perfect right-on-the-edge-of-gooey richness, then take it to another level with a warm sauce that has the flavor of caramel with none of the fear factor of melting sugar. You just melt butter, cream and two kinds of sugar until you get spoonable bliss.

If you have only one oven, you can bake the cake first, then the pizza, then warm up dessert by making the sauce just before you serve it.

This whole menu is actually very simple to do. Call it thinking out of the Domino’s box.


Unique Variations on the Pisco Sour

The pisco sour's grape flavor pairs so well with other ingredients that it's impossible to settle on just one recipe. Here are a few ways you can customize the original formula to curate an entirely new cocktail.

Lemon Pisco Sour

If you're craving something particularly tart, try out this Lemon Pisco Sour recipe, which adds the Italian spirit, Limoncello, to the original mix.

Ingredients

  • 1 ounce freshly squeezed lemon juice
  • 1 ounce simple syrup
  • 1 egg white
  • 1 ounce limoncello
  • 2 ounces pisco
  • Ice

Instructions

  1. In a cocktail shaker, combine the lemon juice, simple syrup, and egg white.
  2. Dry shake the ingredients.
  3. Pour in the limoncello and pisco add ice and shake until chilled.
  4. Strain the mixture into a cocktail glass and serve.

Chilcano

Another traditional South American cocktail, the chilcano adds ginger ale to the Chilean pisco sour recipe for a fizzy afternoon drink.

Ingredients

  • ½ ounce freshly squeezed lime juice
  • ½ ounce simple syrup
  • 2 ounces pisco
  • Ice
  • Ginger ale

Instructions

  1. In a cocktail shaker, combine the lime juice, simple syrup, and pisco
  2. Add ice and shake until chilled.
  3. Strain the mixture into a highball glass filled with ice and top off with ginger ale.

Blood Orange Pisco Sour

This Blood Orange Pisco Sour complements the grape brandy with a rich citrus flavor through its use of blood orange juice and orange bitters.

Ingredients

  • ½ ounce freshly squeezed blood orange juice
  • ½ ounce simple syrup
  • 1 egg white
  • 2 ounces Pisco
  • Ice
  • 3 dashes orange bitters

Instructions

  1. In a cocktail shaker, combine the blood orange juice, simple syrup, and egg white.
  2. Dry shake the ingredients vigorously for 60 seconds to foam the egg whites.
  3. Pour in the pisco add ice and shake until chilled.
  4. Strain the mixture into a cocktail glass and top with three dashes of orange bitters.

Autumn Pisco Sour

Cranberry, apple, and grape are fruit flavors which have been brought together in cocktail after cocktail, and the autumn pisco sour is no different from those many other mixtures. This recipe brings apple juice, cranberry simple syrup, an egg white, pisco, and Angostura bitters together for a lovely, fall-flavored drink.

Ingredients

  • ½ ounce apple juice
  • ½ ounce cranberry simple syrup
  • 1 egg white
  • 2 ounce pisco
  • Ice
  • 3 dashes Angostura bitters

Instructions

  1. In a cocktail shaker, combine the apple juice, cranberry simple syrup, and egg white.
  2. Dry shake the ingredients vigorously for 60 seconds.
  3. Pour in the pisco add ice and shake until chilled.
  4. Strain the mixture into a cocktail glass and top with three dashes of Angostura bitters.

An Intoxicating Cultural Symbol

Pisco-making in Peru began in the 16th century, but the history of the pisco sour is more recent. The drink was first concocted in Lima in the 1920s. Taking inspiration from the whisky sour, the pisco sour is prepared with sugar to offset the acidity of the Peruvian lime.

Lima Tours:

Try making your own pisco sour by following the recipe (1 serving size) below from the Pisco Peru Travel App by Promperú. It’s easy, and very delicious!

Pisco is the main ingredient of its namesake cocktail.

The name of this clear grape brandy comes from the Quechua word (Pisku) for a type of bird found along the country’s southern coast. Pisco is also the name of a port town, known as the cradle of this famed alcohol, where some of the best pisco in Peru is still produced.

Mixing lime juice and cane sugar into your drink concoction comes as no surprise. Egg white is the eyebrow raising addition and it’s the trick to creating the light foam atop a classic pisco sour. Before drinking, top your cocktail with three drops of Angostura bitters.


Pisco Sour

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