Pisco Sour (blended)
A sour and citrus brandy cocktail ∙ Blend ∙ 4 min ∙ 11.7% ABV ∙
The Pisco Sour (blended) whips pisco, fresh lime juice, powdered sugar and egg white with crushed ice in a blender, with aromatic bitters on top.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Blend Lime juice 30 ml and Powdered sugar 6 bsp to dissolve sugar
- Add: Pisco 60 mlEgg white 15 ml
- Add a scoop crushed ice
- Blend again
- Pour into the chilled glass
- Garnish with aromatic bitters drops on the surface
Tips
- For a thick foam that holds, use pasteurized egg white and add a full scoop of crushed ice before the second blend.
History
The Pisco Sour (blended) is a blended take on the Pisco Sour. Blending rather than shaking is how the drink is often served in Peru and Chile, and it whips up the froth without a hard shake. The citrus is Peruvian too: in Peru the Pisco Sour is made with the small local key lime, while the IBA recipe calls for lemon.
The Pisco Sour is generally credited to Victor Vaughen Morris, an American-born bar owner in Lima who is said to have created it in the 1920s at his Morris' Bar, adapting the whiskey sour to Peruvian pisco. Its exact origin remains disputed between Peru and Chile, each claiming both the pisco spirit and the cocktail as a national creation.
FAQ
Can you make a Pisco Sour in a blender?
Yes. This version is made entirely in a blender, which whips the egg white and crushed ice into a thick froth without the wrist work of a hard shake.
How do you make a Pisco Sour in a blender?
Blend fresh lime juice with powdered sugar until the sugar dissolves, then add pisco, egg white, and a scoop of crushed ice and blend again. Pour into a pre-chilled cocktail glass and finish with a few drops of aromatic bitters on the surface.
What do you mix a Pisco Sour with?
Pisco is mixed with fresh lime juice, powdered sugar, and egg white, then finished with aromatic bitters dropped on the surface rather than mixed in.
What kind of alcohol is in a Pisco Sour?
Pisco, a South American grape brandy distilled from fermented grape juice. With the lime, egg white and crushed ice, this version comes to about 11.7% ABV, far lighter than pisco on its own.
Is egg white necessary for a Pisco Sour?
No, but it is what gives the drink its froth and silky texture. Here pasteurized egg white is blended with a full scoop of crushed ice, which makes a thick foam that holds the bitters on top.
