The Pisco Sour

You know how I like a good drink from my champagne obsession, wines from around the world, beer on summer nights, and oh yes! my dirty martinis in Manhattan. Well, now I have something new to add to my favorite drink list – the #onlyinsouthamerica Pisco Sour!
We had our new friends at the Alto Atacama give us a step-by-step how-to for this light, limey, sweet drink. Of course, I don’t speak Spanish and they didn’t speak English, so the measurements are all educated guesses. My travel companion Gaby made her own version a little more accurately back in the States…either way, I’d go heavy on the Pisco *winks*
What you need & how to do it:
~ 3 Pica Lemons peeled, de-seeded, cut in halves ~
Pica lemons are grown locally in Chile with a sweet lemon taste and lime-like color and size. If you do not have access to this type of citrus, Gaby says to use Meyer Lemons which are a sweeter variety & more readily available.
~ pisco alcohol to taste ~
Pisco alcohol is a grape brandy produced in the winemaking regions of Peru and Chile. In Atacama they used Alto de Carmen Pisco, which I highly recommend.
~ simple syrup to taste ~
For the most part, our bartenders used Jarabe de Goma, which is similar to simple syrup. Of course, simple syrup can always be made at home!
~ a cup of ice ~
Blend for about 60 seconds, then add to mix.
Pour through a strainer and then into a festive glass garnished with a Pisco lemon wedge!
Finish off with a couple drops of angrotrura bitters.  They used Amargo Aromatico Rossard
PS – if you really want to take it to the next level you can add some punches of the local herb rica rica!
This is my first foray into #onlyinsouthamerica cocktails, do you have your own Pisco recipe? Any other Chile inspired cocktails I should try? I’d love to hear!

9 thoughts on “The Pisco Sour

  1. Just so that you know the proper proportions, they are: 3 Pisco cups (35˚ – 40˚) X 1 filtered lemon luice cup. Add powder sugar or syrup – jarabe de goma – according to your specific preference. And yes, some ice cubes after blending – do not blend with pisco and lemon juice, or you’ll kill Pisco’s main spirit. Some people love adding egg white to the above mix. One egg white for those proportions. It’s again, a matter of personal choice. The very best brand of pisco in Chile – and probably in the world – is Pisco Waqar. It achieved 95 points from Wine Enthusiast ( past June 2013. It is the highest award achieved by this spirit ever. Very few spirits have achieved this ranking. Second best Pisco in Chile and in the world is Kappa ( It’s manufactured in Chile by Lapostolle (one of the high-end vineyards in the country, which has received the highest wine awards in Chile and Argentina by Wine Spectator – the vineyard’s owned by Marnier Lapostolle, same owners as the famous French Grand Marnier). There are BIG differences between Chile’s Pisco and the one from Perú. The three main ones have to do with: a) terroir, b) grapes used, and c) method used for distilling and what part of the process is finally used for the spirit (this last makes a huge difference on refined quality and as well, on how healthy the spirit is). Cheers!

  2. this sounds and looks incredible! Actually my best friend introduced me to Pisco Sours! He backpacked through South America in college and hosted a Pisco party haha. It has been my dream to visit other parts of SA since then 🙂 x

  3. Adding 1 egg white makes it a little more foamy which I prefer. I would also reccommend using a nicer, Peruvian pisco. Alto de Carmen and Mistral are just a small step up from the bottom-shelf pisco that college students mix with Coca-Cola on Saturday nights.

  4. Next time you are in Miami, go to Ceviche 105 restaurant. Order a piano sour. Absolutely wonderful. Best Peruvian restaurant in Miami. Best to have someone with you who speaks Spanish, but not a must. I always had the son of a Peruvian general who took me and others there. The pisco sours flowed. The food was always great. He always ordered – and paid.. I rarely knew what we were eating.

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