How to Make a Pisco Sour

How to Make a Pisco Sour

Beware having a conversation with a Chilean and a Peruvian as to where Pisco originated from; it is a topic that always warrants heated debate. Lucky enough, my parents are from both these places so we just call it even. Nevertheless, both sides love our pisco sours.

On Friday night, I had some friends over to try this drink I love so much. It’s creation is as easy as 1, 2, 3.


  • 1/4 cup pisco
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon pasteurized egg whites


  1. Blend together 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites.
  2. Whirl until components seem evenly mixed (you’ll no longer hear the ice cracking against the side of the blender).

2 Responses to How to Make a Pisco Sour

  1. […] Since I was in the neighborhood, I’d drop by Jaguar – one of my favorite Miami restaurants. It’s Peruvian cuisine, particularly the lomo saltado, always brings me back to the days of visiting my Dad’s hometown of Lima. I might even offer them some tips to crafting a mighty fine Pisco Sour. […]

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