Cocktail Recipe: How to Make a Pisco Sour

Food & Wine, Hotels & Resorts, Peru — By on August 27, 2006 at 7:07 pm

Swap your typical cocktail for a Pisco Sour, Peru’s national drink, with this recipe from the Miraflores Park Hotel in Lima, Peru:
• 3 ounces pisco, available at most liquor stores (any type of grape brandy works as a substitution)
• ¾ ounce juice from a limon or key lime
• 1 ounce sugar water
• ½ ounce egg whites
• Add ice, blend until smooth and top with bitters
Makes two servings

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    2 Comments

  • Anonymous says:

    Having lived in Chile, I grew to love pisco sours. I’ve actually found pisco somewhat hard to find in the U.S., but at least in NY, you can get it at the Warehouse Liquors store on Broadway by Astor Place (just an fyi for when you get back home and want to make your own). And if you’re iffy on the egg whites, you can always just mix a little bit of ice, lemon juice and powdered sugar in equal parts, and half that of pisco – my friends all love them!
    ~Allison

  • Tia says:

    Oh yes, if you live in Chile, you HAVE to love Pisco Sours! 🙂 But I make it without the egg whites, as you described. Mmmmmm…..pisco sours…