Peruvian and Chilean Pisco Sours
Peruvian Pisco Sour
The main difference between the Peruvian Pisco sour and the Chilean Pisco sour is the egg white. Both countries claim it as a National drink but Peru has a town called Pisco where the liquor was originated and they also have a Pisco holiday, let’s enjoy both Pisco Sours and call it an international experience.
Ingredients:
1 egg white
1 ½ cups of Peruvian Pisco
1/3 cup of lime juice (about 6 or 7 limes)
¾ tbsp. of sugar (very fine sugar or 2/3 cups syrup if you like) you can make your own syrup just dilute the sugar in boiling water.
Ice (about 4 cups)
Angostura bitters (for a twist last time we used Black Walnut Bitters!, and it was good)
Directions:
This recipe makes about 6 servings.
In a blender mix the egg white and the sugar first, then add the lime juice, the Pisco, ice and mix it.
Serve in Whisky glasses add the angostura bitters (about 1 or 2 drops only) and it is ready to enjoy!
Chilean Pisco Sour
Ingredients:
1 ½ cups of Chilean Pisco
1/3 cup of lime juice (about 6 or 7 limes)
2/3 cups syrup
Ice (about 4 cups)
Directions:
This recipe makes about 6 servings.
In a blender mix the Pisco, lime juice, ice and mix it.
Serve in champagne glasses and it is ready!
Salud!
Check out the second edition of this e-book “Pisco: The Peruvian Brandy: A Short Guide to Pisco; 10 Classic Peruvian Pisco Cocktails, 3 Chilean Pisco Cocktails and 2 Bonus Recipes.”
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ResearchGate: James M. Wise
Author´s page: James M. Wise
Photography page: JamesM.Wise.com
Author´s page: Yanira K. Wise
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