Discover the Pisco Sour: Peru’s Iconic Cocktail
The Pisco Sour is a delightful blend of tartness and finesse, making it the quintessential cocktail of Peru.
Why This Recipe Stands Out
This cocktail shines with the use of fresh lime juice instead of lemon, which not only aligns with traditional Peruvian practices but also enhances the overall flavor profile. This recipe features a generous amount of pisco, reflecting how it’s typically enjoyed in Lima.
Pisco is a unique South American brandy known for its rich, earthy notes and captivating floral aroma—qualities that set it apart from other spirits. The Pisco Sour has long been celebrated as Peru’s national drink and enjoys popularity across borders in Chile, where pisco also holds cultural significance.
Preparation Insights
During my time in Lima, I noticed that most recipes leaned towards a stronger mix—often using three ounces of pisco per serving. While you can reduce this to two ounces if preferred, I highly recommend trying the full-strength version with high-quality pisco brands like Campo de Encanto or BarSol for an authentic experience.
In terms of citrus, I found that small limes (similar to key limes) were exclusively used throughout Peru; lemons were notably absent even in larger grocery stores in Miraflores. Therefore, opting for lime juice not only ensures authenticity but also elevates the drink’s taste.
Make sure your egg white is as fresh as possible; if you find your cocktail too tart after mixing, feel free to adjust by adding more simple syrup to suit your palate.
To finish off this classic drink perfectly, add a dash of bitters on top of the frothy egg-white layer. While Angostura bitters are commonly used and work well here, seeking out Peruvian Amargo bitters will provide an extra touch of authenticity and flavor—these can be found at specialty stores or online retailers like Cocktail Kingdom.
Classic Pisco Sour Recipe
Ingredients:
- 3 ounces pisco (see note)
- 1 ounce freshly squeezed lime juice
- 3/4 ounce simple syrup (see note)
- 1 fresh egg white
- 1 dash Angostura or Amargo bitters
Instructions:
- In a cocktail shaker without ice, combine pisco, lime juice, simple syrup, and egg white.
- Seal the shaker and shake vigorously for about 10 seconds until foamy.
- Add ice to the shaker and shake again hard until well-chilled (approximately another 10 seconds).
- Strain into a chilled cocktail glass.
- Finish by adding a dash of bitters atop the frothy egg-white layer.
Simple Syrup Preparation:
Mix equal parts water and superfine sugar (1 cup each) in a jar; seal tightly and shake until fully dissolved. Store any leftovers in the refrigerator.
Equipment Needed
- Cocktail shaker
- Cocktail strainer
Notes:
While many recipes suggest using only two ounces of pisco per serving instead of three ounces featured here based on my experiences from Lima’s bars—the stronger version truly captures its essence!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 186mg |
| Sodium | 73mg |
| Total Carbohydrates | 13g |
| Sugars | 10g |
| Protein | 6g |
Note: The % Daily Value (%DV) indicates how much each nutrient contributes to daily nutrition based on a diet consisting of approximately 2,000 calories.
(Nutrition information provided is an estimate based on ingredient databases.)