Vida Recetas Editorial
The Pisco Sour is one of South America's most iconic cocktails, originating from Peru and Chile, where pisco, a grape brandy, is combined with lime juice, simple syrup, and egg white to create a frothy, balanced drink. This recipe is ideal for those looking for a refreshing and elegant cocktail, perfect for celebrations or gatherings with friends. Its preparation is simple and requires no advanced skills, making it an accessible choice for any occasion.
The key lies in the base: mixing pisco, lime juice, and simple syrup in a blender, which you can prepare in advance. When serving, add ice and egg white to achieve that characteristic foam. The finishing touch comes from sugar on the rim and a few drops of Angostura bitters, which add an aromatic contrast.
There are variations like fruit Pisco Sours (passion fruit, mango) or egg-white-free versions for a vegan option. This recipe is perfect for beginners and experts alike who want to enjoy a South American classic with a homemade twist.
Prep
5 min
Servings
4
Calories
230 kcal
Put the base ingredients in a blender and process for 1 minute.
You can easily refrigerate the base mix until your guests arrive.
When you want to serve the pisco sour, just pour the base mixture into the blender, add the ice and egg white and blend for 30 seconds. Per person add 200 ml of the base.
Take the glass or glass in which you are going to serve and lightly dip the lips of the glass in the pisco, then pass them through the sugar and pour the pisco sour inside. For a special touch, add a few drops of Angostura bitters.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 0 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
