Chilean recipe
How to make Pisco sour
Chile and Peru, both of which claim it
A cocktail of pisco, a grape brandy, with lemon juice and sugar, shaken with ice. The Chilean version uses Chilean pisco and small limes from Pica, and unlike the Peruvian version it has no egg white and no bitters.
Ingredients
- 120 ml pisco
- 40 ml fresh lemon or lime juice
- 2 to 3 tablespoons icing sugar, to taste
- A handful of ice cubes
Method
- Put the pisco, the juice and the sugar in a cocktail shaker or a blender.
- Add the ice and shake hard, or blend, for about 20 seconds until frothy and very cold.
- Strain into two small glasses and serve at once. For a drink without alcohol, use sparkling water in place of the pisco.
Made it at home? Tick it off and it goes into your kitchen passport.
Chile and Peru both call the pisco sour their national drink, and the friendly argument about it never ends.
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