How to make a blender pisco sour cocktail recipe. Pisco sours are very popular in Peru, Chile and Bolivia. Chile and Peru argue as to who has the best one and who created it first. I have had it in Peru, Chile and Bolivia and frankly they always taste the same and are delicious.
Pisco is a grape brandy. If you are looking for it in the US that is probably where it will be – in the brandy isle. The valleys of Bolivia produce fantastic piscos. Pisco is used for a variety of cocktails, In Bolivia we make San Mateos – pisco, sprite and maraschino cherries; Yungueños – pisco and tangerine juice; coctél de tumbo (banana passion fruit with pisco – OMG – fabulous) and Chuflay – pisco, ginger ale and lemon juice. All of them are great.
This drink takes me back to Sunday’s in Bolivia. We would often sip on one before lunch. I highly recommend it. Enjoy it responsibly.
Blender Pisco Sour Cocktail Recipe
2 oz. freshly squeezed lemon juice
2 oz. simple syrup
4 oz. pisco
6 ice cubes
1 egg white
Place the lemon juice, syrup, pisco and ice in a blender. Blend for about 20 seconds.
Add the egg white and blend for another 20 seconds.
Pour the pisco sour into a glass. Add 3 to 4 drops of the bitters and swirl around with a toothpick.