Looking for something different to add to your cocktail menu this summer? This Pisco Sour recipe makes a refreshing, tart drink. Its smooth, creamy texture is a perfect match for your spicy summer dishes, or even better, the day you’re finally going to try making your own Ceviche!
What is Pisco?
I first learned of Pisco years ago when my cousin was living and working in Chile for a summer. He fell in love with Pisco sours and tried to mail us a bottle of Pisco. Sadly, it did not survive the trip. He was eventually able to bring some home with him and we were able to taste it. But I think that’s the last time I had it!
Pisco is a clear to lightly yellow/amber brandy that is made exclusively in Peru and Chile from fermented grape juice of specific varieties. It was developed by Spanish settlers during the 16th century.
Pisco is distilled in copper pot stills, and in Peru is not aged. Chilean Pisco, however, can be aged in barrels and tends to be a bit sweeter.
Both Peru and Chile claim the Pisco Sour as their national drink, and there is a debate on its origins. It’s generally accepted that the drink was created by an American bartender named Victor Vaughen Morris who moved to Peru in 1904 opened Morris’ Bar in Lima in 1916.
The Peruvian version of the Pisco Sour is made with Key lime juice, sugar, egg white and Angostura bitters, while the Chilean version is made with pica lime juice and powdered sugar, and does not include the egg white or bitters.
I was doing an evening engagement session in Lambertville recently and my husband and I decided to finally take advantage of some outdoor dining afterwards. I can’t remember the last time we were on a date!
There is this adorable little place that I’ve wanted to try forever, and he’s been once before with friends. It’s a family owned business and the chefs are Peruvian and Mexican. I’m obsessed with both Ceviche and Enchiladas so what’s not to LOVE?!
It’s a BYOB and last time the hubs was there a friend brought Pisco and asked the restaurant to make a carafe of Pisco Sour, so we thought we’d give it a try! The bottle shop in town had both Peruvian and Chilean Pisco, so he went with Peruvian to match the restaurant’s cuisine.
I was so excited to try it and I was not the least bit disappointed! It was an incredibly hot and humid evening so the refreshing sour taste was perfect, and the creamy texture from the egg white made it so smooth!
*But what about the raw egg???
Studies show that fresh eggs from locally raised, free range chickens are rarely subject to salmonella bacteria. Commercially produced eggs have a higher risk. If you purchase organic, free range eggs, you lessen the risk and generally if you wash your egg shells thoroughly prior to cracking you should be just fine.
***Of course, I am not a health expert so please do your own research if you are concerned about consuming raw egg whites in your drink!
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Enough Facts and History, I’m Thirsty!
Ok, so since we still had a bunch of Pisco in the bottle I decided to try to make it at home! I made it in the Peruvian style, but used regular limes rather than Key limes.
To make this Pisco Sour recipe, you’ll need Peruvian Pisco, lime juice, simple syrup, an egg white, ice and a shaker. I followed the recipe from Ocucaje’s site, but switched out the sugar for simple syrup.
Start by adding all of your ingredients to a shaker. Top with lots of ice and shake VIGOROUSLY. Strain into a glass (This one matched the one on Ocucaje’s site so I figured it was the best choice!) Garnish with bitters. It will be quite foamy at first and foam will gradually settle at the top. Enjoy!
- 3 oz Peruvian Pisco
- 1.5 oz lime juice
- 1 oz simple syrup
- 1 egg white
- Angostura bitters for garnish
Combine all ingredients in a cocktail shaker and shake vigorously, strain into a glass and garnish with Angostura bitters.
Please drink responsibly.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 57mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 4g
Nutritional information is estimated and should only be used as a general guideline.