The Popular Chilean Pisco Sour

On a recent trip through Chile we were introduced to the Pisco Sour and it quickly became our favorite cocktail. We were told that the drink is claimed by both Chile and Peru and is very popular in both countries. After spending time in Peru and never being offered a Pisco Sour we’re inclined to give Chile the lions share of the market for this refreshing libation.

The Pisco Sour is a South American semi-dry to dry cocktail or aperitif. The Chilean Pisco Sour is a national favorite cocktail that highlights pisco, a type of brandy produced mostly in Chile. The traditional recipe typically includes three parts pisco (some recipes suggest 2 parts), one part freshly squeezed lime juice and one part simple syrup. Some variations may incorporate additional ingredients like soda water or preferably Prosecco to add a sparkling touch or egg white for foam.

The Classic Recipe

Start with classic Pisco* a locally produced grappa.

The typical ratio is three parts Pisco to one part lime juice and one part simple syrup, (3:1:1).

Lime Juice

The classic Peruvian Pisco Sour is traditionally made with Chilean Pica limes, never lemon juice, while Key lime juice is the best option outside Peru.

Adding Egg White

To add additional foam to the Pisco Sour add a teaspoon or two of egg white before the final shake. Although many people warn against using raw egg whites, it is considered safe to use fresh eggs.

Bitters

Although Angostura bitters is common nowadays, even in Peru, the Amargo Chuncho bitters is the traditional choice. One of the big reasons why bitters are added is to oddly detract from the smell of egg whites.

Sugar/Simple Syrup

To make a simple syrup, mix equal parts of sugar and hot water until sugar has dissolved. Wait until the syrup cools and then store at room temperature in a bottle.

To bring out the foam, first mix the drink without ice. Before serving briefly shake with ice to chill and quickly strain into a cocktail glass.

Drinkware

The Pisco Sour is typically served in a rocks glass, but recipes often call for a cocktail glass. In either case, it’s best if the glass is pre-chilled.

While there is much controversy regarding what is the proper recipe and in which country it originated, the Pisco Sour is deeply rooted in both the Chilean and Peruvian cultures. There are probably more regional variations in the recipe than actual differences between the countries.

Exactly what is Pisco? For those who live outside of Southern South America, it is a colorless, high-alcoholic grappa made by distilling fermented grape juice (aka white wine). It is produced in Chile and Peru and used in a number of cocktails but is most famous for the Pisco Sour.

*Pisco Brandy can be found at many outlets in America. A link to a Chilean Pisco at Total Wine is HERE.