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The Pisco Sour: One of my Favorite Summer Cocktails


Hi friends! Happy Weekend! And, a holiday weekend at that! I know it’s Sunday, but we do have tomorrow off and I wanted to make a signature cocktail today. We are grilling and having some friends over to swim so I thought, “what the heck”!

All in all, I am not a big mixed drinks person. Though, I do love a good margarita and a good martini! But, I was wanting something different today. HELLO Pisco Sour! I looooove Pisco Sours! Have you tried one?

A Pisco Sour is a cocktail typical of South America. The drink’s name comes from pisco, which is the base liquor, and the term sour is in reference to the sour citrus juice, lime to be exact. Picso is actually a style of brandy common in Peru and Chile which has a bit of tequila flavor!

I had my first Pisco Sour about 5 years ago at a Peruvian restaurant here in Houston – Latin Bites.  I was a little skeptical to order it at first but, the bartender highly recommended it! Why was I skeptical, you ask? Well, it has egg whites in it! While I love cooked egg whites, I wasn’t so sure I wanted to drink uncooked ones (icky face)… But, stay with me people! This drink is really good and, you won’t “know” that you are drinking egg whites. The egg whites actually give this tangy drink a smooth, full body. Plus, you’ll get a little dose of your daily protein intake from the whites 😉 It’s a win-win!

If you peruse the internet you will find multiple ways to make a Pisco Sour, like just about any other mixed drink… But, here is how I made mine.

What you will need:

  • 3 ounces pisco
  • 1 ounce simple syrup – made from scratch by boiling sugar in water (you can jar and save excess for more drinks)
  • 1 ounce lime or key lime juice
  • 1 egg white – I used the pourable egg whites that come in a carton, it tells you how much to pour out for 1 egg white
  • Angostura bitters (2-3 dashes) OR cinnamon for sprinkling
  • Ice cubes
  • Cocktail shaker
  • Small measuring cup




(1) Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker.

(2) Add ice to fill, and shake vigorously to mix and produce foam from the egg white.

(3) Strain into and old fashioned glass or other cocktail glass, sprinkle with the Angostura bitters on top of the foam. You can substitute cinnamon if you like. The bitters adds more alcohol. Use sparingly.

(4) Serve and enjoy!

Makes 1 (8 ounce) cocktail or 2 small.


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