Pisco Sour Recipes

PERUVIAN PISCO SOUR

Steps:

• In a blender, combine key lime juice with the egg white.
• Add simple syrup, pisco, and ice and blend at high speed until frothy.
• Pour into a sour glass, top with a few drops of bitters and serve.

PISCO SOUR COCKTAIL

Steps:

• Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
• Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.

PISCO SOUR

Steps:

• In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

PISCO SOUR

Steps:

• Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.

PISCO SOUR

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

PISCO SOUR

Steps:

• Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
• Add ice and shake again until well-chilled.
• Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)
• Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.

PISCO SOUR

Steps:

• Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.

TRADITIONAL PERUVIAN PISCO SOUR

Steps:

• Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white.
• Add ice cubes.
• If using a cocktail shaker, beat for 10 seconds. If using blender, liquefy for five seconds.
• Serve in two stages: first to serve the cup halfway, pause and then complete filling the other half.
• Decorate the top of each glass or cup with two drops of bitters.
• Enjoy and drink in moderation.

CHILEAN PISCO SOUR

Steps:

• In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
• Vigorously shake until sugar dissolves.
• Taste, and adjust sugar to your liking.
• Serve in chilled cocktail glass.

CLASSIC PERUVIAN PISCO SOUR COCKTAIL

Steps:

• Gather the ingredients.
• Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
• Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
• Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.

PISCO SOUR

Steps:

• Add Pisco, lime juice, simple syrup, and egg white into your cocktail shaker and shake for 15 seconds.
• Open the shaker, add ice, and shake again until the drink is well-chilled.
• Strain over ice into a chilled Nick & Nora or Old Fashioned glass.
• Garnish with three drops of Angostura bitters.

PISCO SOUR

Steps:

• Put all the ingredients, except the Angostura bitters, in a cocktail shaker with ice. Shake for less than 1 minute, then strain into an old fashioned glass. Drip the Angostura bitters into the foam and serve cold.

PISCO SOUR

Steps:

• Fill a cocktail shaker with ice. Add pisco, lemon juice, simple syrup, and egg white and shake to combine. Strain into a coupe glass. Top with bitters and swirl with a spoon.