A great, tart cocktail with pisco and lemon juice!
For this post we are going to go back to the classics with the Pisco Sour. Reputed to have been invented in Lima, Peru back in the 1920’s, the Pisco Sour is the national drink of both Chile and Peru and sometimes a major source of dispute between the two countries as both claim their version is the correct one!
Pisco is a clear brandy made in Chile and Peru by distilling wine into a spirit. For this drink we used a Peruvian Pisco, which is the most common style of pisco found in the United States, is made exclusively in copper pot stills. Aged for a minimum of 3 months, Peruvian pisco enters is bottled at its full distillation strength and is never diluted, giving it a very distinctive flavor.
What Type of Alcohol is Pisco?
It is a colorless or yellow/amber colored brandy. It is from Peru and Chile and is fermented grape juice. It is bottled after aging with no additives or dilution. The fermented wine is then distilled.
Like this recipe? Try these below, too!
Other Pisco Cocktails
Cupid’s Cup – Giraffes Can Bake
Rhubarb Pisco Sour – My Kitchen Love
Blood Orange Pisco – Beyond Mere Sustenance
Chocolate Cherry Pisco Sour – Drinking With Chickens
Lavender Pisco Sour – The Drink Blog
Other Egg White Cocktails
Cherry Toasted Cream Ramos Gin Fizz – The Gastronom
Bohemian Cocktail with Elderflower Egg Foam – Kitchen Swagger
The Clover Club – The Gastronom
New York Sour – Bon Appetit
Rosemary Cranberry Gin Fizz – RSVP International
- 1 1/2 oz Pisco
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- 1 egg white
- Do a dry shake in a mixer with all ingredients.
- Add ice, then shake to add the foam to the drink.
- Pour into cocktail glass or rocks glass. Salud!
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