Pisco Sour


Last year, my husband and I took a major trip through Central and South American countries. It had been our dream to visit Machu Piccu In Peru and we finally did.

After getting to Cusco right in time for lunch, I was handed my first Pisco sour. After one sip, I handed it off to my husband, who loves strong drinks.

So after that experience, I didn’t seek them out. At least I’d had a respectful sip!

Pisco is a clear brandy made by distilling fermented grape juice into a high-proof spirit. It reminds me of grappa, which you won’t be surprised that I also don’t like.

Peru and Chile both claim the pisco sour as their national drink. Ironically, the most pisco sours offered to us were in Brazil. Here is the staff making pisco sours in Rio de Janeiro, at the Copacabana Palace Hotel in town.

But then, when visiting the Christ the Redeemer statue, I was a bit parched (honestly, it was hot hot hot) and I ordered a pisco sour. And it was fabulous! Totally different. Look at all those limes! Unfortunately I never found another one like it.

Pisco Capel is the variety I can purchase where I live. Here is a nice description of it from Market View Liquor’s website:

There’s a story, that when Anthony Bourdain on No Reservations, drank a pisco sour in Valparaiso, Chile, he supposedly said, “That’s good, but… next time I’ll have a beer.”

Pisco Sour
Makes 2 drinks

4 ounces Capel Pisco
2 ounces fresh lime juice
1 ounce simple syrup
2 egg whites
4 drops Angostura Bitters, regular flavor

I used my handy dandy electric citrus juicer to squeeze the limes, plus more, cause freshly squeezed lime juice really comes in handy.

Place all ingredients in a blender jar or shaker jar. Blend until smooth and foamy. Pour in to glasses neat, or glasses with ice, if you prefer.

Serve immediately.

If you don’t want your pisco sours on ice, make sure all of the important ingredients are chilled first.

I actually really liked this ratio of ingredients. I wouldn’t want the drink any sweeter, stronger, or more tart.

34 thoughts on “Pisco Sour

    • A few times, at Italian restaurants, they’re really nice and bring you a little glass of grappa after dinner. I cannot choke it down. I usually just pass it on to my husband, although it’s tough for him also!

  1. This drink looks very ‘drinkable’ and if I had the necessary spirit I would make and drink it in a heartbeat. And it’s breakfast time here right now! Looks good Mimi. :))

    • Greg, this link is supposed to be in my post. I have no idea where it went. I am on vacation but as soon as I get back I will find the missing paragraph. I loved your post on Pisco sour and it was so informative.

  2. Such a good drink! You’ve reminded me that I have a bottle of pisco stashed away somewhere — haven’t used it since that last time I made Pisco Sours, a couple of years ago. Gotta dust if off and make another round! :-)

  3. Anthony Bourdain’s comment cracks me up. It certainly takes no reservations to drink the local drink and then say you prefer beer! (Truthfully, I prefer beer, too…) A fraternity brother of mine in college was from Peru, and he was always making Pisco Sours. I never preferred them back then. My tastebuds have changed quite a bit since then, though. I wonder if I’d like them now? Might have to try it out!

    • Maybe you would? They are strong, though. My cocktails aren’t. I guess I don’t like the taste of alcohol, even though I like cocktails!

  4. This looks very refreshing, Mimi! I do like pisco. I was introduced to it by a Chilean friend a long time ago, who was always trashing Peruvian pisco. Called it “baby juice”. Well, I later tried pisco in Peru and, well no, I wouldn’t give it to a baby… ;-)

    • Isn’t that funny?!! I guess there’s a real competition that exists between the two, one being slightly sweeter, if I remember correctly. Definitely not baby juice!!!

    • Peru was wonderful. We waited an awfully long time to finally get there! The pisco sours and the fabulous food were icing on the cake!

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