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Pisco Sour

July 2016

While the precise origins of the pisco sour remain disputed, one thing is for certain: it’s a must-try when you visit Peru. 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, 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, features a cocktail demonstration.

Learn more about the specialties of Peru with a cooking vacation to South America.

Ingredients

Serves 2

  • 1/2 cup ice cubes (or crushed ice)
  • 6 oz Peruvian Pisco (for a strong Pisco; if you don’t want it as strong, put a little bit less)
  • 4 oz simple syrup (because Peruvians like it sweet!)
  • 2 oz key lime juice
  • 1 egg white
  • Few drops of Angustura bitters

Directions

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.

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