Pisco sour, Peruvian and Chilean versions
The pisco sour, a cocktail originating in Peru and Chile: pisco, lemon juice, and sugar are shaken with ice, and then topped with egg white and Angostura …
The pisco sour is a traditional cocktail from Peru and Chile. The recipe varies depending on the country: one side typically includes egg white and Angostura bitters, while the other side includes powdered sugar.
Ingredients and directions
- Prep time5 min
- Cook time—
- Total5 min
- DifficultyEasy
- Cooking methodshaker
- Gluten-free
Ingredients
people
Peruvian version
- $0.07
- $0.35
Chilean version
- $0.02
- $0.06
Directions
Peruvian version
- Place the pisco, lemon juice, gomme syrup, and ice in a shaker. ≈ 3 min
- Vigorously shake until everything is well combined. ≈ 3 min
- Serve the mixture in a glass. ≈ 2 min
- Add the egg whites and beat again if using a mixer (first without the whites, then adding them a few seconds later). ≈ 4 min
- Add one to two drops of Angostura bitters. ≈ 2 min
Chilean version
- Place the pisco, lemon juice, powdered sugar, and ice in a blender or shaker. ≈ 3 min
- Mix for about 8 seconds, until the sugar is completely dissolved. ≈ 4 min
- Serve in a very cold glass. ≈ 2 min
- If you wish, moisten the rim of the lemon juice with a damp cloth and then decorate with granulated sugar and cinnamon. ≈ 2 min
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