Both Peru and Chile lay claim to the Pisco Sour and it’s high debated which country was first. In the U.S. a Pisco Sour is traditionally made Peruvian style, with egg white and bitters’ froth on the top. In Chile powered sugar creates the foam and in the northern parts of Chile, like the Atacama desert, additives like Rica Rica and Coca leaves replace bitters. Here’s how to make your own…
Chilean Pisco Sour
- 1 part Pisco
- 2 parts Lemon Juice.
- Ice – they used 2 large cubes – about 1/2 cup of ice
- 1 heaping table spoon Powered Sugar
- 1/2 tea spoon of additive –
- Rica Rica – Sage – Rosemary – 4-5 coca leaves – basil – mint… get creative!
Step 1: Blend Pisco, Lemon and Ice until smooth.
Step 2: Strain and return to blender
Step 3: Add Powdered Sugar and spice to blender
Step 4: About 5 long pulses or until mixture is blended and frothy
Trick to Juicing Lemons – Some places will juice the lemon, however most simply remove the skin and throw the whole thing in the blender. So easy I am going to do this all the time!
Easy Recipe for two Pisco Sours
- 2 tall shots of Pisco (and an extra 1/2 a shot for good luck)
- three whole lemons pealed
- 1 cup ice into blender – mix until liquified and strain
- 2 heaping spoons of powered sugar
- 1 teaspoon spice – mix again and serve
Pour, enjoy, repeat…