One of my favorite South American inspired drinks is a Pisco Sour! It felt right to give it some life here on WGC seeing as how I’m in South America at this moment!
So way back when, on my first South American adventure, we arrived in Valparaiso and everyone started ordering Pisco Sours. I was like, what the heck is a Pisco? One of my friends, Catherine, told me I had to try them and all my friends on the trip said it was a must. So thats what I did. I ordered one and then another and another and well you get the picture!
I kid you not when I tell you, it’s basically all I drank for the remainder of the trip. Valparaiso, Atacama desert, Patagonia… the plane… you name it, I drank Pisco Sours in each region.
It’s debatable where the best Pisco is served, some say Peru while others say Chile, but the bottom line is that it’s my new favorite cocktail of choice. I had a few in Quito, Ecuador earlier this week too! And I just know that you’re all going to love it. Who knew I could ever put something ahead of my go-to margarita! Pisco’s at upcoming dinner parties are 100% happening.
Pisco is a white brandy made from muscat grapes and it’s the only liquor on the planet that I can tolerate the smell of in its natural state. It gets blended with lime juice, simple syrup, a touch of pasteurized egg whites and then finished off with a few dashes of Angostura bitters. The egg white gives it that nice rich, frothy texture plus it makes the cocktail a bit more festive. If adding egg whites to your cocktail totally freaks you out – then just omit that ingredient completely and carry on with your cocktail making!
And if you happen to live in LA and whip up a batch of these, call me first! I’ll happily enjoy a few with you 🙂
Pisco Sour
Ingredients
- 3 ounces Pisco
- 1 ounce fresh lime juice
- 1 ounce simple syrup
- 1 teaspoon pasteurized egg white
- ice cubes
- Angostura bitters to serve
Instructions
- Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
- Add ice and shake again until well-chilled.
- Strain into chilled glasses. Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired. Serve immediately.
Hi Gaby! I’m so glad you liked it! But you’veto be careful, because it’s really misleading!t’s like lemonade, but you can get really drunk hahaha
If you want a recipe from Chile just ask me!
Kisses!
It’s 8 am, and I am craving a pisco! Please say this is acceptable.
Since my go to drink is a Margarita (especially pomegranate variety) I know I would love this. Looks so refreshing and fun to have in Champagne flute!
Great-looking drink, Gaby! 🙂
I have never heard of this, but I would like 3 immediately!!
I’m ready for cocktail hour! These look so refreshing and yummy! Thanks for sharing the recipe!
I haven’t ever heard of this, but I am on board! It looks beautiful and refreshing!
These sound good!
I recently had a Pisco Sour at a Peruvian restaurant in NYC… oh my god- talk about deceptively delicious! I was pretty tipsy after a few sips!! Perfect with ceviche, too. Your Chile trip sounds amazing so far!
This is one of my all time fave drinks! They’re dangerously good!
I’m a huge fan of pisco sours, so we should have a few together. 🙂
Never heard of this one, but I like sour!
Seriously LOVE pisco sours. I could have a huge glass with you – we’d have so much gabbing!
How come I did not know about this? Well now I do!! LOVEly cocktail 🙂
I’ve never had a pisco. But now I really want to change that. Looks like an awesome festive bevvy for the holidays!
totes perf for the holidays!!
Ummmm my mouth just watered.
Come to LA, I’ll fix up a triple batch for us
I have no idea what that liquor tastes like, but this still sounds so good! Kind of like a margarita, but kind of not. There may be a trip to Total Wine & More in my future…
YES!! it’s like a margarita but a bit more sour – and it’s soooooo good!
Sounds and looks so yummy!
I’ve even had great Piscos in Costa Rica! When I lived there, I’d order one every Friday as a celebration. No one claimed it as the national drink, but everyone acknowledged how great it was 🙂 I can’t wait to make them at home now-thanks! 🙂
how did I not know about these? Gah! Taking care of that soon ; )
You can go to the “Bar ingles”, near turri’s watch in Cochrane street, and drink a michelada and taste the “Filete J. Wells” =P
On my visit to Chile, I chugged back a glass of Pisco. My host said, “take it easy, Pisco sneaks up on you”. Yeah, yeah…I’m Mexican and can more than handle my liquor. After my second glass, I felt my face get so hot…toot toot, train to Buzzville stopped and I got on. Love Chile!! Love Pisco!!!
omg I want to go to Chile with YOU!!!!
I love this recipe! I’ve had piscos with the egg white and without, but with is so much better (and more authentic).
Thanks for that perfect recipe. My first experience was in Peru. Second in Chile Third in Buenos Aires. Peru makes the best. Loved it ever since. Pisco hard to get in FL. At the air Port in BA – just bought a bottle. Ursula
Great post! My favorite was in Brazil. There was more lime in it, so for me it wasn’t as strong. Fun stuff, though!
The perfect drink!
Love Pisco Sours! We have a great Peruvian restaurant here that serves them!
One of my favorite things about having a Peruvian husband (you addressed the Chile vs. Peru debate well!)!
Aquafaba can be used in place of egg white to make it vegan.