Pisco Sour Cocktail Recipes
PISCO SOUR COCKTAIL
The Pisco sour originated in Peru and uses Pisco--a grape brandy produced in Peru and Chile. Combined with lime juice, simple syrup, and an egg white, it's a thick and foamy drink that's sure to please.
Provided by Allrecipes
Categories World Cuisine Recipes Latin American South American Peruvian
Time 5m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 17.2 g, Fiber 0.1 g, Protein 3.7 g, Sodium 64.6 mg, Sugar 0.6 g
PISCO SOUR
Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice
Provided by Martin Morales
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
PISCO SOUR
Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!
Provided by DORITA
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 36.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 14.6 mg, Sugar 34.3 g
PISCO SOUR
Provided by Michael Symon : Food Network
Categories beverage
Time 1h10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the pisco, lime juice, honey simple syrup and egg white to a cocktail shaker and shake vigorously until frothy. Open the cocktail shaker and add ice. Shake again to chill. Strain into martini glasses and top with coconut water. Serve and enjoy!
- Combine the honey and water in a saucepan. Bring to a boil, then remove from the heat and let cool completely. Store in an airtight container in the refrigerator and use for cocktails and mocktails.
CHILEAN PISCO SOUR
Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain's American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich "Pisco Sour." However there is a difference in sweetness and the citrus used between the two countries' piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment.
Provided by NcMysteryShopper
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 55.9, Sodium 1.5, Carbohydrate 15, Fiber 0.1, Sugar 13.3, Protein 0.1
PISCO SOUR
The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.
Provided by Rebekah Peppler
Categories cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
- In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
TRADITIONAL PISCO SOUR (PERUVIAN COCKTAIL)
My first taste of this wonder (and potent) National Drink of Peru was at meeting of the Peruvian Congress of Cardiology. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by my friend, Waldo Fernandez who had obtained it from the vineyard at Tabernero.
Provided by Witch Doctor
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg white and sugar in a blender.
- Add the Pisco, lime juice, ice and angostura bitters.
- Mix well and pour into whiskey sour glasses.
Nutrition Facts : Calories 20.5, Sodium 9.9, Carbohydrate 5.3, Fiber 0.1, Sugar 2.8, Protein 0.8
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