Name: Pisco Sour (blended)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Lime juice; 6 barspoon Powdered sugar; 60 ml Pisco; 15 ml Egg white (pasteurised)

Pisco Sour (blended)
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Serve in a Goblet glass

Ingredients:
1 oz	Lime juice (freshly squeezed)
6 barspoon	Powdered sugar (white sugar ground in mortar and pestle)
2 oz	BarSol Mosto Verde Italia Pisco
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Vegan egg white replacement

Read about cocktail measures and measuring

Garnish: Float three drops of Amargo Chuncho or Angostura aromatic bitters to signify health wealth and happiness.

How to make:

BLEND lime and sugar to dissolve sugar. Add pisco, egg white and 6oz scoop crushed ice and BLEND again. Serve with paper straws.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Review:

This blended version of a Pisco Sour is the authentic Peruvian and indeed Chilean serve.

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Variant:

Dust with cinnamon powder.

History:

See: Pisco Sour history.

More Classic/vintage cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 4 comments for Pisco Sour (blended).
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David Stanford

24th December 2022 at 21:34

I make mine as follows…
50ml Pisco, 25ml simple syrup, 25ml lime juice, 25ml egg whites, 3 cubes of ice. Blend until smooth, pour into a tumbler, add 3 drops of angostura bitters.
It’s moreishly sweet, sour and smooth. A real crowd pleaser. Always works better than shaken varieties I’ve tried.

Walter Chumbez Panesi

10th October 2024 at 06:04

Try the 3-1-1:
3 oz pisco ( 2 oz non aromatic variety + 1 oz aromatic one i.e. Italia, torontel , etc )
1 oz simple syrup or sugar
1 oz lime juice

Dry shake ( without ice) and then add 5 cube of ice and shake it again …

Mattias Leidevall

8th June 2022 at 19:20

Thank you for the response Simon! If i could, I would definitely try with Barsol mosto verde. But being a native Swede right now the ones available to me is either Queberanta, Acholado or Torontel, and their all actually priced the same over here, but hopefully I'll get hold of a bottle of mosto verde soon.

Simon Difford

8th June 2022 at 20:30

That government monopoly system of yours has a lot to answer for! Perhaps something to take home as a travel memento in the future.

Mattias Leidevall

7th June 2022 at 17:17

I use this recipe, but I shake it instead and I've been using the Barsol Acholado, that works fantastic for this. I also stir the powdered sugar with the rest of the ingredients in the shaker. A new summer favorite! for me, might even beat put the Caipirinha this summer.

Simon Difford

7th June 2022 at 18:48

It's a tad more expensive but I love the aromatics in a Mosto Verde Italia pisco and Barsol make a fine example. That said, their Acholado is also tasty and works well.

Fabian Müller

6th June 2022 at 23:21

Traditional Recipe with Italia grape… not!
product sponsoring - okay. but please use the correct grapes, not always Italia

Simon Difford

7th June 2022 at 18:46

Please see the link above to history where I mention my own preference for the more aromatic Italia grape, preferably Mosto Verde Italia, over Quebranta or Acholado. Nothing to do with the sponsorship by Barsol who have most styles.

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