Pisco Sour

I know we’re only just scratching the surface on my Chilean adventure, but I didn’t think I could wait any longer to share with you my latest obsession – the Pisco Sour!

Pisco Sour

So here’s the deal, when we arrived in Valparaiso everyone started ordering Pisco’s and I was like, what the heck is a Pisco! One of my friends, Catherine, told me I had to try them and all my friends on the trip said it was a must. So thats what I did.  I ordered one and then another and another and well you get the picture!

Things got crazy and it was basically all I drank for the remainder of the trip. Valparaiso, Atacama desert, Patagonia… the plane… you name it, I drank a Pisco in that region.

It’s debatable where the best Pisco is served, some say Peru while others say Chile, but the bottom line is that it’s my new favorite cocktail of choice. And I just know that you’re all going to love it. Who knew I could ever put something ahead of my go-to margarita! Pisco’s at Thanksgiving are 100% happening this year.

How to make a classic Pisco Sour

Pisco is a white brandy made from muscat grapes and it’s the only liquor on the planet that I can tolerate the smell of it’s in natural state. It gets blended with lime juice, simple syrup, a touch of pasteurized egg whites and then finished off with a few dashes of Angostura bitters. The egg white gives it that nice rich, frothy texture plus it makes the cocktail a bit more festive. If adding egg whites to your cocktail totally freaks you out – then just omit that ingredient completely and carry on with your cocktail making!

Classic Pisco Sour

And if you happen to live in LA and whip up a batch of these, call me first! I’ll happily enjoy a few with you 🙂

Pisco Sour

Pisco Sour


  • 3 ounces Pisco Reservado (I like Alto del Carmen)
  • 1 ounces fresh lime juice
  • 1 ounces simple syrup (equal parts sugar and water)
  • 1 teaspoon pasteurized egg white
  • ice cubes
  • Angostura bitters to serve


  1. Combine the Pisco, lime juice, simple syrup and egg white in a blender with 2-3 ice cubes. Blend until smooth.
  2. Strain the mixture and pour it into a glass.
  3. Garnish with 2-3 dashes of Angostura bitters and serve.

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Hi Gaby! I’m so glad you liked it! But you’veto be careful, because it’s really misleading!t’s like lemonade, but you can get really drunk hahaha

    If you want a recipe from Chile just ask me!

  2. I recently had a Pisco Sour at a Peruvian restaurant in NYC… oh my god- talk about deceptively delicious! I was pretty tipsy after a few sips!! Perfect with ceviche, too. Your Chile trip sounds amazing so far!

  3. I’ve even had great Piscos in Costa Rica! When I lived there, I’d order one every Friday as a celebration. No one claimed it as the national drink, but everyone acknowledged how great it was 🙂 I can’t wait to make them at home now-thanks! 🙂

  4. You can go to the “Bar ingles”, near turri’s watch in Cochrane street, and drink a michelada and taste the “Filete J. Wells” =P

  5. On my visit to Chile, I chugged back a glass of Pisco. My host said, “take it easy, Pisco sneaks up on you”. Yeah, yeah…I’m Mexican and can more than handle my liquor. After my second glass, I felt my face get so hot…toot toot, train to Buzzville stopped and I got on. Love Chile!! Love Pisco!!!

  6. Thanks for that perfect recipe. My first experience was in Peru. Second in Chile Third in Buenos Aires. Peru makes the best. Loved it ever since. Pisco hard to get in FL. At the air Port in BA – just bought a bottle. Ursula

Leave a Reply

Your email address will not be published. Required fields are marked *