Best Pisco Sour Recipes
PISCO SOUR
Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!
Provided by DORITA
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 36.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 14.6 mg, Sugar 34.3 g
PISCO SOUR COCKTAIL
The Pisco sour originated in Peru and uses Pisco--a grape brandy produced in Peru and Chile. Combined with lime juice, simple syrup, and an egg white, it's a thick and foamy drink that's sure to please.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American South American Peruvian
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
- Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 17.2 g, Fiber 0.1 g, Protein 3.7 g, Sodium 64.6 mg, Sugar 0.6 g
PISCO SOUR
Steps:
- For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
- For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.
PISCO SOUR
Steps:
- In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
PISCO SOUR
Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice
Provided by Martin Morales
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
PERUVIAN 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 fruit used between the two countries' piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.
Provided by NcMysteryShopper
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine key lime juice with the egg white.
- Add simple syrup, pisco, and ice and blend at high speed until frothy.
- Pour into a sour glass, top with a few drops of bitters and serve.
Nutrition Facts : Calories 22.7, Fat 0.1, Sodium 28.2, Carbohydrate 5.1, Fiber 0.2, Sugar 1.1, Protein 1.9
PISCO SOUR II
This is a typical Chilean drink served at every party in Chile (also served before lunch or dinner). This is my mother's version and although there are may be as many versions of it as there are Chileans in Chile, I think this is the best!
Provided by PattyQ
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 23.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.5 mg, Sugar 21 g
PISCO SOUR
The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.
Provided by Rebekah Peppler
Categories cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
- In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
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 Recipe #243479 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.
Provided by NcMysteryShopper
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
- Vigorously shake until sugar dissolves.
- Taste, and adjust sugar to your liking.
- Serve in chilled cocktail glass.
Nutrition Facts : Calories 55.9, Sodium 1.5, Carbohydrate 15, Fiber 0.1, Sugar 13.3, Protein 0.1
TRADITIONAL PISCO SOUR (PERUVIAN COCKTAIL)
My first taste of this wonder (and potent) National Drink of Peru was at meeting of the Peruvian Congress of Cardiology. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by my friend, Waldo Fernandez who had obtained it from the vineyard at Tabernero.
Provided by Witch Doctor
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg white and sugar in a blender.
- Add the Pisco, lime juice, ice and angostura bitters.
- Mix well and pour into whiskey sour glasses.
Nutrition Facts : Calories 20.5, Sodium 9.9, Carbohydrate 5.3, Fiber 0.1, Sugar 2.8, Protein 0.8
PERUVIAN PISCO SOUR
Steps:
- Blend together Pisco, lime juice, simple syrup, and egg white with ice. Strain mixture into old-fashioned glasses. Top with a few drops of Angostura bitters.
CLASSIC PISCO SOUR
Steps:
- In a blender pour pisco or brandy, lime juice, simple syrup, egg white, if using, and angostura bitters. Blend. Pour over ice in a glass and garnish with orange slices.
PISCO SOUR
We love the combination of earthy Pisco, tangy citrus, and creamy egg white foam in this iconic Peruvian cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1 drink
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add pisco, lemon juice, simple syrup, and egg white and shake to combine. Strain into a coupe glass. Top with bitters and swirl with a spoon.
CHILEAN PISCO SOUR
Steps:
- Shake and strain the ingredients into thin stemmed glasses.
PISCO SOUR
Provided by Eben Freeman
Categories Bitters Alcoholic Egg Cocktail Party Cocktail Poker/Game Night Engagement Party Party Lime Juice Drink New York
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- In large cocktail shaker, combine Pisco, lime juice, simple syrup, and egg white. Shake vigorously for 25 seconds. Add ice and shake vigorously again. Strain into coupe glass and dot three drops of bitters on top of froth. If desired, drag toothpick through dots to create patterns such as hearts or squiggles.
MANGO PISCO SOUR
Sweet, sour and summery - this fruity Peruvian cocktail is made with fresh mango and root ginger
Provided by Miriam Nice
Categories Cocktails, Drink
Time 20m
Number Of Ingredients 7
Steps:
- Put the mango pieces, granulated sugar and root ginger into a medium-sized saucepan and add 100ml water. Stir and bring to a simmer for 7-8 mins or until the mango is starting to soften. Take off the heat and allow to cool for 10-15 mins.
- Pour the cooled mango syrup through a sieve into a cocktail shaker. Add the lime juice, Pisco and egg white. Fill to the top with ice, shake well, then strain into 4 tumblers. Add a couple of shakes of Angostura bitters to each one and serve.
Nutrition Facts : Calories 263 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
ORIGINAL PISCO SOUR
Make and share this Original Pisco Sour recipe from Food.com.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour pisco, lemon juice, sugar and egg white in a shaker with ice.
- Shake and strain in an old-fashioned glass filled with ice.
- Pour dashes of angostura bitters on the creamy drink.
Nutrition Facts : Calories 43.7, Fat 0.1, Sodium 55.1, Carbohydrate 7.7, Fiber 0.1, Sugar 5.8, Protein 3.7
PISCO SOUR
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Dissolve meringue powder in lime juice. Fill a cocktail shaker with ice. Add meringue mixture, pisco, simple syrup and bitters. Cover and shake vigorously until frothy, mixed and chilled, about 45 seconds. Strain into a glass and garnish with grated zest or a wedge of lime.
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
- Yield: about 1 1/2 cups
LEMON PISCO SOUR
Pisco Sour is a popular drink in Chile and Peru made with Pisco and lemon juice.
Provided by Rupert B
Categories World Cuisine Latin American South American Chilean
Time 2m
Yield 1
Number Of Ingredients 4
Steps:
- In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 15.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 0.9 mg, Sugar 13.2 g
PISCO SOUR II
Steps:
- Combine all ingredients in a cocktail shaker with crushed ice and shake vigorously until egg white is incorporated. Strain into martini glasses.
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