Peruvian Pisco Sour Recipe

Light and citrusy Peruvian Pisco Sour cocktail has made a strong comeback since it’s debut in 1920! You can’t go wrong with a sipper that is the national cocktail of two countries!

Refreshing Pisco Sour Cocktail

I’ve heard of this cocktail my entire life but had not started making it until a few years ago.

Peruvian Pisco Sour sounds exotic and sophisticated.

Like something that was consumed mid-century by daring travelers in smart shift dresses and dinner jackets.

This South American cocktail was developed in the 1920’s by an American bartender in Lima, Peru.

Indeed the bar of origin was frequented by the Peruvian upper class and English-speaking travelers.

The drink went through several iterations until the ratio of Pisco, simple syrup, key lime juice reached the agreed upon standard proportions of 3:1:1, landing it as the national cocktail of both Chile and Peru.

Ingredients

• Simple Syrup
• Key Lime Juice
• Pisco
• Egg Whites
• Angostura Bitters

Ingredient Notes

Simple Syrup

Though simple syrup can be purchased at the liquor store, make it at home.

It’s fast, easy and tastes best freshly made.

The simple syrup for this cocktail is included in the recipe card at the end of the blog post.

To learn more and additional recipes check out this guide on How to Make Simple Syrup. 

Key Lime Juice

Key lime juice can be freshly juiced if key limes are available to you. Also it can be purchased online.

Regular lime juice or lemon juice may also be substituted.

What is Pisco?

Pisco is a brandy made in Peru and Chile.

It’s is made by distilling fermented grape juice into a high-proof alcohol.

It can be colorless, or light yellow to an amber color.

It was originally developed by 16th century Spanish settlers to replace a Spanish brandy that we imported to South America.

Chilean Pisco or Peruvian Pisco?

When ingredient shopping, I snapped up the last bottle of Peruvian Pisco at my local liquor stores.

There is debate about whether Pisco from Chile or Peru is better (they are usually made by different methods).

I can’t settle that debate but I CAN say that Pisco is a lightly citrus flavored liquor that packs a punch.

The alcohol content of Pisco can vary so pour wisely when mixing it up in a cocktail!

Egg Whites

The addition of egg whites in the last step create a classic frothy top.

If preferred, you can omit the egg whites and enjoy the cocktail without the top layer.

How to Make a Pisco Sour cocktail – Step-by-Step

STEP 1: Prepare the simple syrup

• Combine the water and sugar in a small sauce pan over medium-high heat stirring until the sugar dissolves.
• Remove from heat, transfer to a metal bowl and chill.

NOTE: it can be made ahead of time. Simple syrup can be chilled in the refrigerator for up to 3 weeks.

STEP 2: Combine the simple syrup, key lime juice, Pisco in a blender and add ice. Blend well.

STEP 3: Combine the blender mixture and egg whites in a cocktail shaker. Shake vigorously until frothy.

STEP 4: Serve in 4-6 tumbler glasses with a dash of Angostura Bitters in the middle of the foamy top.

Try These Cocktail Recipes too!

• Sparkling Cranberry Vodka Punch
• The Best Eggnog Recipe
• Persimmon Margaritas
• Fresh-style Pineapple Cilantro Margarita
• Fresh Paloma Cocktail
• Fall Cocktails from Vail Colorado Restaurants

More Delicious Cocktails from Latin Twist

This cocktail recipe is just one from the exciting  Latin Twist, a book of traditional and modern cocktails spanning 19 Latin countries and 97 cocktails, penned by award-winning blogger-authors Yvette Marquez-Sharpnack and Vianney Rodgriguez.

Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

Peruvian Pisco Sour

“This classic cocktail is claimed by both Chile and Peru. The usual combination of 3 parts Pisco to 1 part lime juice to 1 part simple syrup results in a tart, bold Pisco Sour. Cut back a bit on the Pisco to make it a little milder. The egg whites are traditionally used to create a frothy top layer, but you can leave them out if you prefer.” –Latin Twist

5 from 27 votes

Print Save Recipe Recipe Saved! Pin Rate

Course: Cocktail

Cuisine: Latin American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 1 hour 15 minutes

Servings: 6 Serves 4-6

Calories: 189kcal

Author: Toni Dash

Cook ModePrevent your screen from going dark

Ingredients

Ingredients for Simple Syrup:

• ▢ ½ cup Granulated Sugar
• ▢ ½ cup Water

Ingredients for Pisco Sour:

• ▢ ¼ cup Simple Syrup
• ▢ ½ cup Key Lime Juice
• ▢ 1 ½ cups Pisco
• ▢ 1 ½ cups Ice
• ▢ 3 Egg Whites
• ▢ Angostura Bitters

Instructions

Instructions for Simple Syrup:

• Combine the sugar and water in a small saucepan. Bring to a boil over medium-high heat, stirring, until all the sugar dissolves. Remove from heat; transfer to a bowl and chill. Can be refrigerated for up to 3 weeks.

Instructions for Pisco Sour:

• Place simple syrup, key lime juice, Pisco and ice in the blender and blend well
• Put the mixture and the egg whites in a cocktail shaker and shake vigorously until frothy.
• Serve in 4-6 small tumblers with a dash of bitters in the middle of the foam.

Notes

Recipe reprinted with permission from Latin Twist by Vianney Rodriguez & Yvette Marquez-Sharpnack (Hippocrene Books © 2015). 

Nutrition

Calories: 189kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 56mg | Fiber: 0g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.5mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

Disclosure:  I received a copy Latin Twist for the purpose of this review. All opinions are my own.