Pisco Sour II

  4.7 – 7 reviews  • Chilean

When I got snowed in and couldn’t get to the grocery store, I taught myself how to cook rice with red bean sauce, which is a great treat. Easy to make and delicious.

Prep Time: 5 mins
Total Time: 5 mins
Servings: 8
Yield: 6 cups

Ingredients

  1. 2 cups pisco
  2. 1 cup fresh lime juice
  3. 1 egg white
  4. 1 ⅓ cups confectioners’ sugar
  5. 2 cups crushed ice
  6. aromatic bitters

Instructions

  1. Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
  2. This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,

Reviews

Angela Martinez
This is very good
Brenda Bright
Experimented with lemon vs lime juice. Lime juice as the recipe specifies, is better.
Robert Fisher
This is the most authentic recipe I have found to date. It has been the hit of all the parties when I make it. I usually add some lime rind to garnish.
Sonya Fisher
This is the best Pisco Sour recipe I have had, reminiscent of the best Chilean drinks. I have tried Pisco throughout Chile and South America, and no recipe matches the crisp taste of this mix.
Stephanie Whitaker
I was born in the US, but both parents are Chileans– this recipe is perfect! The right combo of sweet-sour with a foamy top. Most pisco sours are just “pisco margaritas”, not sour and not frothy. Many people skip the egg white — and miss out on the full effect …
Carlos Lewis
I have been in both countries in Chile they use a kind of what they call Pisco…very different from the peruvian one…different grape!!!!!!!! I have to say …better the peruvian Pisco….. sorry if you can find peruvian Pisco…you will see the difference!!!!
Rhonda Hernandez
I love Pisco Sours! The first time I had one was here at a local Peruvian restaurant. Then I went to Argentina and Chile, where, as you said, these are enjoyed before meals. Great to find your recipe. Now if I had only brough more Pisco home from Chile with me (it is so much less expensive in the duty-free shop!)

 

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