1/1 Photo of Chilean Pisco Sour
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.
My Private Note
Units: US | Metric
- 1In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
- 2Vigorously shake until sugar dissolves.
- 3Taste, and adjust sugar to your liking.
- 4Serve in chilled cocktail glass.
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Nutritional Facts for Chilean Pisco Sour
Serving Size: 1 (100 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 55.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.4 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 0.1 g
- Sugars 13.2 g
- Protein 0.1 g
The following items or measurements are not included: