Peruvian Pisco Sour Recipe
This easy Peruvian Pisco Sour recipe calls for only 5 ingredients and a blender. To make this magical cocktail, simply blend Pisco, fresh lime juice, simple syrup, egg white and Angostura bitters.
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Servings: 4
Calories: 7kcal
Equipment
Ingredients
- 6 ounces Peruvian Pisco
- 2 ounces simple syrup, Peruvian jarabe de goma
- 2 ounces lime juice
- Ice to blend
- 1 egg white
- Angostura Bitters for garnish
Instructions
- Separate the egg white from the yolk
- Place egg white and ice into a blender and mix until frothy
- Add Pisco, simple syrup, lime juice into the blender and mix well
- Add ice to blender and mix until smooth
- Serve into 4 glasses with a ½ inch (~1.5cm) layer of foam on each glass
- Garnish with 3 drops of Angostura bitters in each glass
- Serve immediately
Notes
Notes: For the tastiest Peruvian Pisco Sour, keep the ingredients as simple as possible. Use real egg whites instead of pasteurized liquid egg whites. Make freshly squeezed lime juice and do not use lime juice from concentrate.
If you don’t want to use a blender, you can also make this Peruvian Pisco Sour cocktail using a cocktail shaker.
Nutrition
Serving: 1 | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.02g | Polyunsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.02mg
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