The national drink of Peru, Peruvian Pisco Sour is made with Peruvian Pisco, an egg white, lime juice, a simple syrup, then topped with bitters. Made correctly, the result is a deliciously smooth cocktail that you will surely enjoy.
Try something different…Peruvian Pisco Sour…
Today is Super Tuesday. Good day for a Peruvian Pisco Sour don’t you think?
I was so fortunate to have had my Tía Martha and Tía Sonia visit last summer from Peru. My Tía Martha is the cook in the family but my Tía Sonia is known for making a mean Peruvian Pisco Sour. Unfortunately, one of the main ingredients – Jarabe de Goma(affiliate link) – is not readily available here in the states. It’s similar to a simple syrup but it has a slightly subtle flavor and thicker. It can be ordered online. You may also have some luck finding it at local Hispanic markets or in the Hispanic section of supermarkets. If you cannot find it, I recommend using a simple syrup as a substitution.
If you order online, you will have my Tía Sonia’s authentic recipe and I assure you, it will be worth it.
During their visit, a blender full of Peruvian Pisco Sours were made and I enjoyed a glass (or two) with my aunts. It was delicious. Glasses were filled, glasses were raised, we all said ‘¡Salud!’ and then we drank. Delicious! No wonder it was one of Ernest Hemingway’s favorite drinks.
In a blender, add your Pisco – Peruvian, of course, egg whites, simple syrup or jarabe de goma (affiliate link) syrup, lime juice, and ice. Blend and pour. When pouring into the glass, a white foam from the egg whites will sit on top.
Peruvian Pisco Sours are typically topped with a dash of bitters. It’s entirely up to you to top or not to top. If you top, look for Peruvian Amargo bitters(affiliate link), probably best found online. Angostura bitters (affiliate link) are commonly used as a substitute.
As for the Pisco, Peruvian is recommended (of course!), but BEWARE! Peruvian Pisco is powerful and I have seen many men claiming they could handle it go down like a big ton of bricks. Peruvian Pisco has no additives and no water is added when bottling. It’s a stronger proof than other piscos. Strong! Just like the people of Peru!
My 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)
Jarabe de goma(affiliate link) 1 cuarto de botella (1/4 bottle of jarabe de goma (affiliate link) or simple syrup) First question…what size is the bottle? Funny how recipes are recited.
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.
The egg white foam rises to the top…
I broke it down to two servings. You must drink this with a friend! Raise your glass and yell ¡Salud!
Be happy, eat well…
Peruvian Pisco Sour
Print Recipe Pin RecipeIngredients
- 3 ounces Peruvian Pisco
- 2 tablespoons lime juice - preferably key lime
- 1 large egg white
- 2 ounces jarabe de goma or Simple Syrup
- 1 cup ice
- dash of bitters optional
Instructions
- Add all ingredients except bitters in a blender and blend until smooth.
- Top with bitters, if desired.
- Raise your glass, smile, and yell Salud!
Notes
Jarabe de goma can be ordered online. Simple syrup may be used as a substitute.
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