PERUVIAN PISCO SOUR
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 fruit used between the two countries' piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.
Provided by NcMysteryShopper
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine key lime juice with the egg white.
- Add simple syrup, pisco, and ice and blend at high speed until frothy.
- Pour into a sour glass, top with a few drops of bitters and serve.
Nutrition Facts : Calories 22.7, Fat 0.1, Sodium 28.2, Carbohydrate 5.1, Fiber 0.2, Sugar 1.1, Protein 1.9
PISCO SOUR II
This is a typical Chilean drink served at every party in Chile (also served before lunch or dinner). This is my mother's version and although there are may be as many versions of it as there are Chileans in Chile, I think this is the best!
Provided by PattyQ
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 23.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.5 mg, Sugar 21 g
CLASSIC PERUVIAN PISCO SOUR COCKTAIL
Steps:
- Gather the ingredients.
- Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
- Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
- Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 8 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 7 g, Fat 2 g, ServingSize 1 large or 2 small pisco sours, UnsaturatedFat 0 g
PISCO SOUR
Featuring pisco, lime, egg white and sugar, the Pisco Sour is an earthy and refreshing drink. It's also the national cocktail of Peru and Chile.
Provided by Liquor.com
Time 5m
Number Of Ingredients 5
Steps:
- 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 a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)
- 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.
Nutrition Facts : Calories 570 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 51 mg, Sugar 18 g, Fat 0 g, UnsaturatedFat 0 g
PISCO SOUR
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Dissolve meringue powder in lime juice. Fill a cocktail shaker with ice. Add meringue mixture, pisco, simple syrup and bitters. Cover and shake vigorously until frothy, mixed and chilled, about 45 seconds. Strain into a glass and garnish with grated zest or a wedge of lime.
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
- Yield: about 1 1/2 cups
PISCO SOUR
Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!
Provided by DORITA
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 36.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 14.6 mg, Sugar 34.3 g
PISCO SOUR
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.
PISCO SOUR
Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice
Provided by Martin Morales
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TRADITIONAL PERUVIAN PISCO SOUR
The pisco sour is the traditional cocktail of Peru and is easily prepared with pisco, lemon, egg and other supplies available to everyone.
Provided by Eat Peru
Categories Beverage
Number Of Ingredients 6
Steps:
- Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white.
- Add ice cubes.
- If using a cocktail shaker, beat for 10 seconds. If using blender, liquefy for five seconds.
- Serve in two stages: first to serve the cup halfway, pause and then complete filling the other half.
- Decorate the top of each glass or cup with two drops of bitters.
- Enjoy and drink in moderation.
PISCO SOUR
While pisco is a Latin American liquor, the Pisco Sour is an American cocktail credited to Victor Morris, an expat bartender who made this cocktail in Lima in the 1920s. Since then, the cocktail has gained popularity that it became a staple not only in South America but also in other parts of the world where the Hispanic and Latin American culture is strong. This drink is also popular to other cultures, especially after it was served during the 2008 APEC summit in Peru.
Provided by Advanced Mixology
Categories Cocktail Recipe
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- In a cocktail shaker, add the pisco, lime juice, simple syrup, and egg white.
- Add ice and shake vigorously.
- Strain in an old-fashioned glass.
- Add a few dashes of Angostura bitters on top of the foam.
Nutrition Facts : ServingSize 1, Calories 405
PISCO SOUR
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.
PISCO SOUR
Learn how to pair Peru's famous pisco sour cocktail on a culinary tour to South America with The International Kitchen.
Provided by The International Kitchen
Categories Cocktail
Yield 1
Number Of Ingredients 5
Steps:
- 1. Place the ingredients in a cocktail shaker in the order listed. Shake for 15 seconds, and then strain and serve in a chilled 8 ounce cocktail glass.
- 2. Decorate the top of the drink with three drops of Angostura Bitters.
PISCO SOUR II
Steps:
- Combine all ingredients in a cocktail shaker with crushed ice and shake vigorously until egg white is incorporated. Strain into martini glasses.
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- In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.
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- Mix all the ingredients but the bitter in a shaker, and add enough ice to double the volume of the liquid mixture.
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- 1. Fill a cocktail shaker with ice cubes, then add the pisco, lime juice, egg white, and simple syrup. Shake vigorously until the egg white is foamy, about 30 seconds.
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