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.

By Published On: July 13th, 202034 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

34 Comments

  1. popsiclesociety July 13, 2020 at 8:07 AM - Reply

    I don’t like grappa either but this sounds refreshing 😋 and it look really nice 😉☀️

    • chef mimi July 19, 2020 at 11:38 AM - Reply

      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!

  2. Ronit Penso Tasty Eats July 13, 2020 at 9:26 AM - Reply

    I had the pleasure of tasting this drink – it’s so tasty! :)

    • chef mimi July 18, 2020 at 9:19 AM - Reply

      I would consider it more strong, for me, than tasty, but I do like this recipe.

  3. Dorothy's New Vintage Kitchen July 13, 2020 at 4:04 PM - Reply

    Oh my! Looks delightful!

    • chef mimi July 18, 2020 at 9:19 AM - Reply

      Thanks, Dorothy !

  4. Mary July 13, 2020 at 4:16 PM - Reply

    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. :))

    • chef mimi July 18, 2020 at 9:20 AM - Reply

      Hahahahaha! It would be good for a brunch drink. Plus a nap!

  5. Josette July 13, 2020 at 5:06 PM - Reply

    Sounds and looks refreshing and tasty!

    • chef mimi July 18, 2020 at 9:20 AM - Reply

      It’s really fun, and if I like strong drinks I’d try all the many variations!

  6. sippitysup July 13, 2020 at 6:11 PM - Reply

    I had my own adventure with Pisco Sour in Peru. Like you we discovered variations (some better than others). You can see some of the Peruvian versions we tasted here. https://www.sippitysup.com/pisco-sour-day-lima-peru/ GREG

    • Chef Mimi July 14, 2020 at 7:53 AM - Reply

      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.

  7. Abbe@This is How I Cook July 13, 2020 at 10:07 PM - Reply

    Hmmm. I am not sure about the brandy appeal but I sure do love those limes! And I am certainly not adverse to trying one/two out!

    • chef mimi July 18, 2020 at 9:21 AM - Reply

      It seriously tastes more like grappa than brandy. But I’m no expert!

  8. Tandy | Lavender and Lime July 13, 2020 at 10:58 PM - Reply

    Thank you Mimi, I never knew Pisco was a specific type of Brandy.

    • chef mimi July 18, 2020 at 9:21 AM - Reply

      Seriously distilled brandy. More like grappa. Can’t drink it straight, that’s for sure!

  9. Katherine | Love In My Oven July 14, 2020 at 10:14 PM - Reply

    I’ve never heard of that type of alcohol, but I am a big fan of all things sour so I’m pretty sure I’d like this one!

    • chef mimi July 18, 2020 at 9:22 AM - Reply

      I do like this recipe. It’s limey, but has a touch of sweetness as well.

  10. kitchenriffs July 15, 2020 at 9:49 AM - Reply

    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! :-)

    • chef mimi July 18, 2020 at 9:23 AM - Reply

      Well I’m glad I reminded you! You do love strong cocktails!

  11. Sounds delicious, I will have to look for a bottle of pisco.

    • chef mimi July 18, 2020 at 9:23 AM - Reply

      If you like strong drinks…..

  12. Our Growing Paynes July 16, 2020 at 11:15 AM - Reply

    I think I’m with you on the strong flavour but it’s interesting to see what the signature drinks are when traveling.

    • chef mimi July 18, 2020 at 9:24 AM - Reply

      That’s definitely true. Usually I just pass them on to my husband, after one sip, and order wine!

  13. 2pots2cook July 17, 2020 at 3:16 AM - Reply

    Wow ! Love strong drinks. Must get a bottle ( for a start hahahahahahaha ) Thank you and thank Greg :-)

    • chef mimi July 18, 2020 at 9:24 AM - Reply

      You will definitely love this!

  14. David Scott Allen July 17, 2020 at 11:23 PM - Reply

    I had quite a few when on Rapa Nui, but preferred the maracuya (passion fruit) sours more — less sweet! I’d love to try your limey version!

    • chef mimi July 18, 2020 at 9:25 AM - Reply

      Well that sounds like some fun experimentation!

  15. David @ Spiced July 22, 2020 at 6:49 AM - Reply

    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!

    • chef mimi July 22, 2020 at 6:55 AM - Reply

      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!

  16. Frank Fariello July 26, 2020 at 7:31 AM - Reply

    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… ;-)

    • chef mimi July 26, 2020 at 8:32 AM - Reply

      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!!!

  17. Molly Pisula July 27, 2020 at 4:56 PM - Reply

    This looks so delicious! Love how foamy it is, and how wonderful to have such great memories of the first time you had one!

    • chef mimi July 27, 2020 at 5:02 PM - Reply

      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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