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

Course Cocktail

Cuisine Latin American

Prep Time 10

Cook Time 5

Total Time 1 15

Servings Serves 4-6

Calories 189kcal

Author Toni Dash

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

Nutrition