Chilean Pisco Sour

NcMysteryShopper's Note:

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 citrus used between the two countries’ piscos. I have posted both recipes so be sure to try the Peruvian Pisco Sour as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment.

• Total Time: 3 mins
• Prep Time: 3 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 3 ounces chilean Pisco
• 1 ounce lemon juice
• 1 -2 tablespoon sugar
• ¼ cup crushed ice

Directions:

1. In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
2. Vigorously shake until sugar dissolves.
3. Taste, and adjust sugar to your liking.
4. Serve in chilled cocktail glass.

Reviews

[afredorap]

I lived in Chile briefly and what I missed the most after I left was the pisco sour - but I brought back a few bottles of pisco for the road. I just mixed this cocktail up and it tastes just like the real thing!! Thanks for posting!

[Chocolatl]

I actually do prefer this to the Peruvian style Pisco Sour, but of course, the drink originated in Pisco, Peru. It's good either way. Thanks for posting.

[Boomette]

I used a Peruvian Pisco. And did half of it with 1 tablespoon of sugar. I liked it a lot. Thanks Cheryl. Made for Beverage tag.