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.
Photo by Ryan Gregory
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. To make this authentic Peruvian drink, you need to use jarabe de goma, which is similar to a simple syrup yet is thicker in consistency and has a subtle caramel flavor. You can order it online here. You may also have some luck finding it at a local Hispanic market. If you cannot find it, you can make a simple syrup as a substitution. Use 1 part water to 1 part sugar and bring it to a boil until the sugar dissolves. Let it cool before using.
In a blender, add your pisco (Peruvian, of course), egg whites, simple syrup or jarabe de goma 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.
Photo by Ryan Gregory
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.
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, only to watch their poker face immediately disappear after their first sip. It’s a stronger proof than other piscos. Strong – just like the people of Peru!
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. They were delicious! No wonder it was one of Ernest Hemingway’s favorite drinks.
Tía Sonia wrote the following recipe:
- Hielo 1/2 Jarra (about 4 cups of ice)
- Pisco 1/2 litro – (about 2 1/4 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 (1/4 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 1/2 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.
Photo by Ryan Gregory
You must drink this with a friend!
¡Salud!
Life is too short for mediocre food – and drink!
Peruvian Pisco Sour
Print Recipe Pin RecipeIngredients
- 3 ounces Peruvian Pisco
- 1 ounce lime juice - preferably key lime
- 1 ounce jarabe de goma or Simple Syrup (https://amzn.to/307m8ierecipe in notes)
- 1 large egg white
- 1 cup ice
- dash of Amargo bitters or Angostura bitters
Instructions
- Add all ingredients except bitters in a blender and blend until smooth.
- Top each with a few drips of bitters.
- Raise your glass, smile, and yell Salud!
Notes
Jarabe de goma can be ordered online. Simple syrup may be used as a substitute.
To make a simple syrup:
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Add 1/2 cup sugar and 1/2 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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