Chilean Pisco Sour

READY IN: 3mins
Recipe by NcMysteryShopper

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.

Top Review by Loves2Cook

Tried this for the first time this evening, which also marked my first foray into mixed drinks (I'm a wine drinker for the most part). We enjoyed these while we waited for the barbeque to finish. I figure by the time we finish the bottle of pisco, I'll get the hang of the whole shaker thing. But they were tasty.

Ingredients Nutrition


  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.

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