Peruvian 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 fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

Top Tweak by Roxanne A.

I was married to a Peruvian and he introduced the foods and cooking methods along with family and friends. Pisco Sour's in a Peruvian restaurant in Miami where we lived. Oh Ya!! I was Hooked!! Still wanting them. At this time Pisco was available to be bought in the US liquor stores. We had taken a few weeks to visit family in Miraflores, Peru (Lima subburb). His immediate family of course took us out daily, I always order Pisco Sours. Tasted exactly what I was making (until I'd ran out, always made for my guest). Upon leaving and my inquiries about bringing some home I'd learned this. Through customs one person was able to bring back only 2 liters. We did of course. I never used anything except a White Pisco, pure lime juice, sugar (to taste) and egg whites with ice in a blender. If you make without a blender with ice, not a frozen style, just frothy and cold. Never on the rocks. Yum Yum & Yum. Careful, these Babies can "Sneak Up" on you if you are concerned, you'd never know until, well you know. Very easy to drink fast, refreshing, smooth. While in Lima & Rosarita Beach, south of Lima (beach house 1/2 of time) they too would sneak in. I'm good about holding my own, family couldn't believe I wanted or could drink more than three...Addictive for sure. Tasted same as mine (proud of myself for this). These are definitely a must try/have. I wouldn't change by adding or bitters or omitting anything other than my ingredients. Perfecto!! Serve in a rocks or short champhane glass with the froth sitting pretty. Sometimes my glasses would be fine sugar rimmed. Can dust with nutmeg if desired for garnishment, a nice touch and taste. There's a process to adding in the whites of eggs, last ingredient blending until eggs have time to froth totally. Amount dependable one amount in blender (1/2 full I would add 2 whites). You add in a splash of cold water, if desired during the start of blending. Enjoy & Salute!! Sadly I learned buying Pisco was only available in the custom stores, in the US. So, I went to the airport to get more in Miami. Not available, no where in the city, Sad. Not even the Peruvian restaurants could serve anymore. I'm not living in Miami anymore but the other major city airport custom stores didn't have either. What's up with this? Surely would love to know where and or how to purchase this wonderful spirit. Any suggestions would be awesome. Thanks and Enjoy.

Ingredients Nutrition

  • 3 ounces peruvian Pisco
  • 2 ounces key lime juice (called green lemons in Peru)
  • 1 tablespoon egg white
  • 1 12 ounces simple syrup
  • 14 cup crushed ice
  • 2 -3 drops Angostura bitters

Directions

  1. In a blender, combine key lime juice with the egg white.
  2. Add simple syrup, pisco, and ice and blend at high speed until frothy.
  3. Pour into a sour glass, top with a few drops of bitters and serve.

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