Best 9 Pisco Sour Ii Recipes
Pisco Sour, Peru's national cocktail, is a classic combination of pisco, lime juice, simple syrup, egg white, and bitters. This refreshing and flavorful cocktail is perfect for any occasion, and there are many different recipes to choose from. Here, we will talk about traditional Pisco Sour, Pisco Sour II, Frozen Pisco Sour, and Strawberry Pisco Sour. Whether you prefer your Pisco Sour classic, frozen, or infused with strawberry, we have a recipe for you.
Traditional Pisco Sour is made with pisco, lime juice, simple syrup, egg white, and bitters. Pisco Sour II is a variation of the classic Pisco Sour that uses lemon juice instead of lime juice. Frozen Pisco Sour is a refreshing and frozen version of the classic Pisco Sour. Finally, Strawberry Pisco Sour is a sweet and fruity variation of the classic Pisco Sour that uses strawberries.
PISCO SOUR
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Featuring pisco, lime, egg white and sugar, the Pisco Sour is an earthy and refreshing drink. It's also the national cocktail of Peru and Chile.
Provided by Liquor.com
Time 5m
Number Of Ingredients 5
Steps:
- Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
- Add ice and shake again until well-chilled.
- Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)
- Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.
Nutrition Facts : Calories 570 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 51 mg, Sugar 18 g, Fat 0 g, UnsaturatedFat 0 g
PISCO SOUR
Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!
Provided by DORITA
Categories World Cuisine Recipes Latin American South American Chilean
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 36.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 14.6 mg, Sugar 34.3 g
PISCO SOUR
Steps:
- In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
PISCO SOUR
Steps:
- For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
- For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.
CLASSIC PISCO SOUR
Steps:
- In a blender pour pisco or brandy, lime juice, simple syrup, egg white, if using, and angostura bitters. Blend. Pour over ice in a glass and garnish with orange slices.
PISCO SOUR II
Steps:
- Combine all ingredients in a cocktail shaker with crushed ice and shake vigorously until egg white is incorporated. Strain into martini glasses.
CLASSIC PERUVIAN PISCO SOUR COCKTAIL
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Steps:
- Gather the ingredients.
- Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
- Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
- Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 8 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 36 mg, Sugar 7 g, Fat 2 g, ServingSize 1 large or 2 small pisco sours, UnsaturatedFat 0 g
PISCO SOUR
The pisco sour is sweet-tart, richly textured and crowned with a fluffy white top. The origins of the drink, a blend of pisco (a South American brandy), citrus, sugar and egg white, come with some debate as to whether it originated in Chile or Peru. But it is most commonly said to have been created in the early 20th century by Victor Morris, an American expatriate in Peru. While this recipe calls for using exclusively lime juice, a combination of fresh lime and lemon juice (1/2 ounce lemon, 1/2 ounce lime) works as well. Just don't skip the aromatic bitters, added as a final garnish and often in a decorative pattern: They contribute to the drink's final aesthetic and aroma.
Provided by Rebekah Peppler
Categories cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
- In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
PISCO SOUR
Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice
Provided by Martin Morales
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use high-quality pisco: A good pisco is essential for a great pisco sour. Look for a pisco that is made with 100% Peruvian grapes and has a clean, fresh flavor.
- Fresh lime juice is a must: Bottled lime juice will not give your pisco sour the same bright, citrusy flavor as fresh lime juice. If you can, use freshly squeezed lime juice for the best results.
- Don't skimp on the simple syrup: Simple syrup helps to balance out the sourness of the lime juice and add a touch of sweetness to the pisco sour. Make sure to use a good quality simple syrup that is made with equal parts sugar and water.
- Chill your glass before serving: A chilled glass will help to keep your pisco sour cold and refreshing. You can chill your glass by placing it in the freezer for a few minutes before serving.
- Garnish with a lime wedge: A lime wedge is the traditional garnish for a pisco sour. It adds a touch of color and flavor to the drink.
- Serve immediately: Pisco sours are best enjoyed immediately after they are made. The ice will start to melt and dilute the drink, so don't let it sit for too long before serving.
Conclusion:
The pisco sour is a classic Peruvian cocktail that is easy to make and delicious to drink. With its refreshing citrus flavor and smooth, creamy texture, the pisco sour is the perfect drink for any occasion. So next time you're looking for a new cocktail to try, give the pisco sour a try. You won't be disappointed.
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