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Tried & True Pisco Sour Recipe? (For Tonight!)

I've been tasked with making these at 6pm, it's been ages since I've done so, and the recipe I use is my mother's and she's not available at the moment! I've googled various recipes, including the one from the Carlyle, but I'm not sure about them ....

My recollection is that we used a blender and ice, to chill the drink and get the froth. I have the pisco, limes, simple syrup, angostura bitters and egg whites.

Thanks!

Edit - these were two of the recipes I found on line, that another poster also posted on CH:

Pisco Sour (Simple recipe)
3 parts pisco brandy
1 1/2 parts lemon juice
1 - 2 tbsp sugar
Add all ingredients to a mixer with ice. Shake well (until ice is melted), and serve in a cocktail glass.

Pisco Sour (authentic recipe)
2 ounces Pisco
1 ounce Lime Juice
1/4 ounce Simple Syrup
1/2 Egg White
1 dash Angostura Bitters.
Shake hard with ice. Strain into a Champagne Flute Use the bitters as a aromatic garnish to the top of the finished drink.

http://nymag.com/restaurants/articles... - Carlyle recipe. Doesn't even mention chilling the ingredients in any way - maybe it is assumed?

My real question I guess was, does one mix the egg white with the other ingredients, or add it on top? My husband just called someone in Peru, though, who says she puts everything in the blender with a little ice, then pours out into chilled glasses and adds the bitters. Seems to me that with the second recipe, you won't get the foam, as seen here:

http://www.go2peru.com/pisco.htm (scroll down)

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  1. Ok - well, my mother's recipe from Lima in the 60s is:

    3 parts Pisco
    2 parts juice of limon
    1 part sugar syrup (or gum agar?)
    1 egg white

    Put ingredients in blender w/ some ice, blend, pour out, add some bitters.

    5 Replies
    1. re: MMRuth

      2top's recipe sounds like the way I was taught in Bartending School. I never use a blender. I shake it well, with plenty of ice, but do not serve it as a "frozen" drink. I serve it on the rocks in a tumbler or a Tom Collins glass (with lime). Anyway, you can't really go wrong with the right ingredients. I'm glad it worked out.

      1. re: vvvindaloo

        Thanks! Making it in the blender didn't create the consistency of a frozen drink though - just enough ice cubes to chill, blended until gone. After I poured the drinks, the liquid was below a nice layer of foam.

        1. re: MMRuth

          As luck would have it, the May issue of Bon Appetit (arrived today), includes a page on "Pisco Power", in which they not only include a recipe, but also discuss different types of Pisco brandy. pg. 58.
          What kind of pisco did you end up using, btw?

          1. re: vvvindaloo

            I used a Chilean one and just bought the more expensive of the two choices. Unfortunately, I left the bottle at my friend's house, so I don't remember the brand. I do recall reading that Peruvian pisco is considered by many to be a superior pisco. I'll have to check out Bon Appetit - thanks!

      2. re: MMRuth

        I'm at my mother's now, and found her little recipe card with the recipe. It's kind of fun, because it's a clipping from the newspaper in Moline, IL, from the 1960s, which has an interview with my godmother, who had lived in Lima at the same time as my mother.

        " 'A fine old Peruvian caballero made the best Pisco sours I have ever had,' sweetly reports Mrs. John Mason Carver, who lived in Peru for 10 years and misses those Pisco Sours!"

        She notes ("sourly", per the reporter) that the limones in South America are simply different from the lemons, limes and key limes that we get in the U.S., and so the drink can never be quite the same, and that in Peru they use gum sirup rather than sugar syrup.

      3. I just saw an excellent youtube series by a New Orleans mixologist, showing how to make various cocktails, and they did one for Pisco Sours
        http://www.youtube.com/watch?v=3dyDUW...

        The foam, you'll get as long as you shake long & hard enough in a cocktail shaker (also good for cutting up the egg white a bit so its not chunky when poured out).

        1 Reply
        1. re: dandandan

          Thanks! We ended up putting every thing in the blender and they were wonderful. After I poured the drinks, the "liquid" settled to the bottom, so I had some nice foam on top onto which I put a drop or two of the bitters.

          I used 6 oz pisco, about 1.5 of sugar syrup and 1.5 - 2 oz lime juice - less than I had intended, but we were short on limes, and 2 egg whites. Plus about 12 of those half moon shaped ice cubes. My husband did the taste test and said they were just like the ones he'd had in Lima a couple of weeks ago. My husband ran to the market for more limes for the second batch, and since we liked the first one, we used the same ratio.

        2. Pisco Sour
          2 ounces pisco
          1 oz lemon or lime juice
          1 oz simple syrup
          1 oz of egg white
          dash of bitters
          Shake all ingredients except the bitters for at least 10 seconds, to emulsify the egg white, and strain into a chilled martini glass. Drop the bitters on the surface of the drink, to create a circular pattern drag a toothpick through the droplets to swirl.

          1. The "champagne flute" in the "authentic recipe" must be a typo. It is served in a coupe glass, the "flatter" type of champagne class (which actually isn't that great for champagne). They must have meant to write "champagne coupe". This is also referred to as a sour glass. As in Pisco Sour, of course, but also for other "sour" type cocktails.

            1 Reply
            1. re: Alcachofa

              You know, I've never seen it served in a coupe glass, but it must be right, because that sounds perfect. I like it :) Now perhaps I can justify buying a few of them... if only I could store them!

            2. The original comment has been removed