Lemon Pisco Sour Food

LEMON PISCO SOUR

Lemon Pisco Sour image

Pisco Sour is a popular drink in Chile and Peru made with Pisco and lemon juice.

Provided by Rupert B

Categories World Cuisine Latin American South American Chilean

Time 2m

Yield 1

Number Of Ingredients 4

Ingredients

1 tablespoon white sugar, or to taste
1 fluid ounce fresh lemon juice
2 fluid ounces Pisco
ice cubes

Steps:

In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 15.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 0.9 mg, Sugar 13.2 g

PISCO SOUR

Pisco Sour image

Provided by Food Network

Categories beverage

Time 40m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 cup sugar
2 cups ice
2 ounces pisco (Peruvian or Chilean brandy)
3/4 ounce fresh lemon juice (1 1/2 tablespoons)
1 large egg white
Bitters, for garnish

Steps:

For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

CHILEAN PISCO SOUR

Chilean Pisco Sour image

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain's American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich "Pisco Sour." However there is a difference in sweetness and the citrus used between the two countries' piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment.

Provided by NcMysteryShopper

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces chilean Pisco
1 ounce lemon juice
1 -2 tablespoon sugar
1/4 cup crushed ice

Steps:

In a shaker with crushed ice add Sugar, followed by pisco and top with lemon juice.
Vigorously shake until sugar dissolves.
Taste, and adjust sugar to your liking.
Serve in chilled cocktail glass.

Nutrition Facts : Calories 55.9, Sodium 1.5, Carbohydrate 15, Fiber 0.1, Sugar 13.3, Protein 0.1

PISCO SOUR

Pisco Sour image

The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.

Provided by Rebekah Peppler

Categories cocktails

Time 10m

Yield 1 drink

Number Of Ingredients 7

Ingredients

1/2 cup granulated or turbinado sugar
2 ounces pisco
1 ounce fresh lime juice
1 egg white
3/4 ounce 2-to-1 simple syrup
Ice
3 to 4 dashes Angostura bitters

Steps:

Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.

PISCO SOUR

Pisco Sour image

Provided by Ryan McGrale

Categories Bitters Alcoholic Egg Cocktail Party Cocktail Lemon Brandy Drink

Yield Serves 1

Number Of Ingredients 5

Ingredients

1 egg white
2 1/2 ounces Pisco Capel (see note)
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
Angostura Bitters (see note, below)

Steps:

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

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