The national drink of Peru, a Peruvian pisco sour is made with pisco, an egg white, lime juice, simple syrup, then topped with bitters. With fruity notes and a creamy consistency that’s as smooth as butter, this cocktail will have you savoring each and every sip.
Two summers ago, a few of my aunts from Peru visited the United States. During the two weeks that they were here, my tía Martha cooked up a storm while my tía Sonia made blenders full of mean Peruvian Pisco Sours.
THE PERFECT PISCO SOUR NEEDS THIS INGREDIENT
To make this authentic Peruvian drink, you need to use jarabe de goma, which is similar to a simple syrup yet it's thicker in consistency and has a subtle caramel flavor. You can order it online here.
You may also have some luck finding jarebe de coma at a local Hispanic market. If you cannot find it, you can make a simple syrup as a substitution.
TO MAKE A SIMPLE SYRUP:
Use 1 part water to 1 part sugar and bring it to a boil until the sugar dissolves. Let it cool before using.
Note: I only recommend using a simple syrup if you can't find jarabe de goma which is what makes it a true pisco sour.
A PERUVIAN PISCO SOUR NEEDS PERUVIAN PISCO
As for the pisco, Peruvian is recommended, as it has no additives or added water during the bottling process. However, BEWARE! Peruvian pisco is powerful, and I have seen many men who claimed they could handle it, fall.
Peruvian pisco is a stronger proof than other piscos. Strong - just like the people of Peru!
In a blender, add your pisco (Peruvian, of course), egg whites, jarabe de goma or simple syrup, lime juice, and ice. Blend and pour.
When transferring the mixture into the glass, a white foam from the egg whites forms and sits on top. It's a cloud of deliciousness.
Finish it off with a dash of bitters. Look for Peruvian Amargo bitters, probably best found online. Angostura bitters are commonly used as a substitute.
When my tía Sonia whipped up her pisco sours, she made sure the batch was big enough to go around. I enjoyed a glass (or two, or three) with my aunts.
Glasses were filled, glasses were raised, we all said, "¡Salud!" and then we drank and did it again.
The pisco sours were incredibly delicious! No wonder it was one of Ernest Hemingway’s favorite drinks. It was also John Wayne's.
THE FAMILY RECIPE FOR A PERFECT PISCO SOUR COURTESY OF TÍA SONYA:
- Hielo ½ Jarra (about 4 cups of ice)
- Pisco ½ litro - (about 2 ¼ cups of pisco - wanting to live, I'll use less)
- 6 limones (juice of 6 limes - use key lime juice if possible)
- 2 huevos solo la clara (2 large egg whites)
- 1 cuarto de botella (¼ bottle of jarabe de goma or simple syrup. First question...what size is the bottle? Funny how recipes are recited.
- Amargo bitters
Seeing that it states to use a ½ liter of pisco, you must know this is a good amount for a crowd otherwise it would be a death wish.
I broke it down to two servings but of course you can double it.
You must drink this with a friend!
This is my family's recipe - and we are Peruvian so you know it has to be good.
¡Salud!
Life is too short for mediocre food - and drink!
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PERUVIAN PISCO SOUR
PRINT PIN SAVEEquipment Used
Ingredients
- 3 ounces Peruvian Pisco
- 1 ounce lime juice - preferably key lime
- 1 ounce jarabe de goma or Simple Syrup (recipe in notes)
- 1 large egg white
- 1 cup ice
- a few dashes of Amargo bitters or Angostura bitters
Instructions
- Add all ingredients except bitters in a blender and blend until smooth.
- Top each with a few drops of bitters.
- Raise your glass, smile, and yell Salud!
Notes
To make a simple syrup:
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Add ½ cup sugar and ½ cup water to a small saucepan over medium heat.
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Stir until sugar is dissolved.
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Let cool, then use in recipe. Pour any leftovers into a glass jar and seal tightly with a lid. Can be stored in fridge for up to 1 month.
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