One of my favorite South American inspired drinks is a Pisco Sour! It felt right to give it some life here on WGC seeing as how I’m in South America at this moment!
So way back when, on my first South American adventure, we arrived in Valparaiso and everyone started ordering Pisco Sours. I was like, what the heck is a Pisco? One of my friends, Catherine, told me I had to try them and all my friends on the trip said it was a must. So thats what I did. I ordered one and then another and another and well you get the picture!
I kid you not when I tell you, it’s basically all I drank for the remainder of the trip. Valparaiso, Atacama desert, Patagonia… the plane… you name it, I drank Pisco Sours in each region.
It’s debatable where the best Pisco is served, some say Peru while others say Chile, but the bottom line is that it’s my new favorite cocktail of choice. I had a few in Quito, Ecuador earlier this week too! And I just know that you’re all going to love it. Who knew I could ever put something ahead of my go-to margarita! Pisco’s at upcoming dinner parties are 100% happening.
Pisco is a white brandy made from muscat grapes and it’s the only liquor on the planet that I can tolerate the smell of in its natural state. It gets blended with lime juice, simple syrup, a touch of pasteurized egg whites and then finished off with a few dashes of Angostura bitters. The egg white gives it that nice rich, frothy texture plus it makes the cocktail a bit more festive. If adding egg whites to your cocktail totally freaks you out – then just omit that ingredient completely and carry on with your cocktail making!
And if you happen to live in LA and whip up a batch of these, call me first! I’ll happily enjoy a few with you 🙂
One of my favorite cocktail recipes that I collected from my South American adventures over the last few years! Watch out for this one, it’s crazy delish and easy to drink!
- 3 ounces Pisco
- 1 ounce fresh lime juice
- 1 ounce simple syrup
- 1 teaspoon pasteurized egg white
- ice cubes
- Angostura bitters to serve
Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
Add ice and shake again until well-chilled.
Strain into chilled glasses. Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired. Serve immediately.
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