Pisco Sour Chileno
Pisco Sour (PEES-koh SOW-er chee-LEH-noh)
Chilean Pisco Sour
Chile's iconic cocktail of pisco brandy, fresh lime juice, sugar syrup, and egg white, shaken to a silky froth — the subject of a fierce rivalry with Peru.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled coupe glass
Garnishes: Angostura bitters drops, lime wheel
Accompaniments: appetizers, machas a la parmesana
Instructions
-
1
Combine pisco, lime juice, simple syrup, and egg white in a cocktail shaker.
-
2
Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white.
-
3
Add ice and shake again for 20 seconds until very cold.
-
4
Double-strain into chilled coupe glasses.
-
5
Add 2-3 drops of Angostura bitters on the foam and draw a pattern with a toothpick.
-
6
Serve immediately.
Did You Know?
Both Chile and Peru claim to have invented the pisco sour — the debate is so heated it has been called "the Pisco War" and has been discussed at diplomatic levels.
Chef's Notes
Equipment Tips
- cocktail shaker
- strainer
- coupe glasses
- citrus juicer
Garnishing
Angostura bitters drops, lime wheel
Accompaniments
appetizers, machas a la parmesana
The Story Behind Pisco Sour Chileno
The pisco sour is Chile's national cocktail, a frothy blend of pisco (grape brandy), citrus, and egg white. While Peru also claims the drink, Chile argues its pisco-making tradition dates to the 16th century. The Chilean version typically uses lime (not lemon) and a different style of pisco, creating a distinct cocktail.
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