Pisco Sour

Pisco Sour Recipe

How to make Pisco Sours Preparation time5 min Number of people: 3  


  • 3 measures of pisco.
  • 1 measure of lemon juice.
  • 1 measure of sugar.
  • ½ egg white.
  • 8 ice cubes.
  • Angostura.



  • Hand or American blender.
  • Spoon to stir.

The Chilean Pisco Sour is the traditional drink of the Andean country. It is a combination that is usually taken in restaurants and also in all kinds of family gatherings. One of its main advantages is how simple it is to prepare, although as a counterpoint it is very easy to get drunk, since it is a soft drink, which is very easy to drink, but with a high alcohol content.

The history of the Pisco Sour varies somewhat depending on the origin. In this sense, the recipe for the Peruvian Pisco Sour has its origin in the Morris Bar in Lima, in the historic Jirón de la Unión, and dates back to the 1920s. It is made with a base of pisco, a kind of brandy that is made with high-quality grapes from the area. In Peru, this drink is so popular that the national government declared every first Saturday of February Pisco Sour Day, in which events are organized throughout the country to pay tribute to this combination.

For those who want to know how to prepare Pisco Sour, start by placing all the ingredients in a blender, American or hand blender and mix everything well, until it has a creamy texture, similar to a mousse. In this sense, the Chilean Pisco Sour recipe can go with or without egg white, so if any of your guests has food allergies, it is best to do without this ingredient.

In this sense, to make the Pisco Sour it is important to place the ingredients in the following order: first the pisco, then the measure of sugar, which can be changed for syrup if necessary, we continue with the lemon juice and Finally, add the egg whites and ice.

Blend the ingredients for five minutes or, if we dispense with the blender and do it by hand, we must blend everything for about 10 minutes. When it has the desired texture, we serve the cocktail in very cold wide glasses and add a few drops of angostura to give it a bitter touch. 

For those who prefer softer drinks, the best thing to do is to fill the mixer or blender with a lot of ice, so that when you shake the content it becomes slightly watery and less strong. In this sense, you can also change the sugar for some kind of liquid caramel.

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