Traditional Pisco Sour Peruvian Cocktail Recipes

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

Pisco Sour Cocktail image

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

Ingredients

2 fluid ounces pisco
¾ fluid ounce lime juice
¾ fluid ounce simple syrup
1 egg white
1 cup ice
4 drops Angostura bitters

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

Pisco Sour image

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.

Ingredients

1/2 cup granulated or turbinado sugar
2 ounces pisco
1 ounce fresh lime juice
1 egg white
3/4 ounce 2-to-1 simple syrup
Ice
3 to 4 dashes Angostura 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

Pisco sour image

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

Ingredients

50ml Pisco
50ml lime juice
50ml sugar syrup
1 egg white
large handful of ice
few drops of Angostura bitters
lime slices, to serve (optional)