July 7, 2020
We are often asked what our favorite destinations for the best cooking vacations are, and as I explained in our recent video (see below!), that…Read This Post
While the precise origins of the pisco sour remain disputed, one thing is for certain: it’s a must-try when you visit our Peru culinary tours. It’s easily the most popular cocktail in Peru, in part because pisco is one of their most popular high-proofed alcohols. With its continuing rise in popularity, the brandy is also becoming easier to get in the States. So if you’re looking for a sweet and delicious cocktail to try this Summer on our Peru culinary tours or at home, try this recipe!
This particular pisco sour recipe comes from our newest Peru cooking vacation, Culinary Journey into the Amazon. In addition to a variety of cooking classes, the 6-night journey into the San Martin and Amazonas region also features a cocktail demonstration.
Learn more about Peruvian specialties with our cooking vacations in Peru.
1. Put the crushed ice in either a blender or a shaker.
2. To the shaker add the pisco, key lime juice, syrup, and egg white. (Using the egg yolks would make it an entirely different cocktail!)
3. Blend the cocktail at high speed, or strongly in the shaker, until it starts to become frothy.
4. Pour the drink into a cocktail glass.
5. Finish the pisco sour by adding a few drops of bitters. Enjoy!
More interesting facts about pisco sours: while the origins of the cocktail date back to Lima or Chile, depending on who you ask, one thing is for certain: it’s been enjoyed for about 100 years – if not more! It’s also thought to be inspired by other cocktails, like the whiskey sour, which dates back to the 1880s.
Pisco can also be used in a variety of other cocktails and mixed drinks too, such as pisco punch (that originated in California), Cupid’s Cup, Chilcano de Pisco, and Chile’s piscola, their national drink. Try pairing it with Peruvian dishes, including a classic Peruvian ceviche.
Try a different twist on cocktails with recipes for the Venetian Spritz and Bellini.
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