How to make a Pisco Sour | Recipes from Peru and Chile

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Today we are going to show you how to make the Pisco Sour. This famous drink originated is Peru and is the official cocktail of both Peru and Chile. Recipes for both versions are at the bottom of the page.
Chapters:
00:00 Introduction
00:55 Peruvian Recipe
03:37 Chilean Recipe
08:41 Conclusion
Below are some of my favorite tools, books and glassware. Some of the links are affiliate links which may lead to a small commission paid to the channel.
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My favorite tools are Cocktail kingdom, but they are slightly more expensive and harder to find.
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These tools are a little more affordable than Cocktail Kingdom
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🍸 Glassware 🍸
Most of my glassware is from Crate&Barrel or items I've collected over time. Tiki mugs are most likely from Trader Vic's or Trader Sam's at the Disneyland Hotel
History Company Clipper Club 1950s-era Pan Am Executive Lounge Rocks Glass: amzn.to/3YWchbh
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📝 Recipe(s) 📝
Peruvian Versions of the Pisco Sour
¾ oz rich simple syrup
1 oz lime juice
1 egg white
2 oz pisco
Glass: Coupe or Nic & Nora
Garnish: angostura bitters
Chilean Version of the Pisco Sour
Sugared a champagne flute with powdered sugar
1 tbsp of powdered sugar
1 oz lemon juice
2 oz Pisco
Serve in a champagne flute with no garnish
#PiscoSour #Cocktails #classiccocktails

Опубликовано:

30 июн 2024

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Комментарии : 13

@Speciarii 15 дней назад

OK, so now I have to buy a bottle of pisco... Cheers 🥃

@bobblondin5060 8 месяцев назад

Just came back from both Peru and Chile, and had Pisco Sours in both countries. In Chile we had the two varieties side by side. My wife and I each preferred the Chilean version, but I must admit I didn't know that the Chilean version was without egg whites - it was still frothy on top. The main difference was the Pisco itself. The Chilean Pisco had a yellowish cast and the Peruvian was clear.

@kevinmc7692 4 месяца назад

Enjoyed your video and analysis! Just had one tonight at a local bar and thought it was quite good. I usually drink whisky and gin based drinks so a nice departure.

@ChainerSeraphim Год назад

My gf is from Peru, and I practically cringed when she was making one, with a blender! And then I find most restaurants do it that way. Thankfully shaking one up took her over the moon. The difference between Peruvian and Chilean is selection of grapes, number of distillations, and allowance of barrel aging or not. Peru is more restrictive, while Chile can be more experimental.

@makeanddrink Год назад

I for one cringe when I think about my Pisco Sour video. Interesting with a blender though. I think I might try that. We don’t have many Pisco options at most places around here to even experiment with. Thanks for sharing!

@alexgilbert99 Год назад

i actually had one a couple of days ago, I made it off of the Imbibe formula and it was way off balance. I might have to try yours. i did try the Pisco on its own since I'd never had it before and it reminded me more of a tequila off shoot than anything else.

@CarolJoyable Год назад

Hello ! I see you used the same Pisco for each recipe. So, my liquor store only sells the Pisco made in Chile. Can I use that to make the Peruvian recipe? I’ve only had that recipe a several restaurants/bars. I’ve no interest in the Chilean recipe. Thanks in advance for your answer! Cheers!

@makeanddrink Год назад

That's the only bottle of Pisco I own and one of only 2-3 that was available at my big chain liquor store. I also know Barsol to be good. I am not an expert in Pisco, but I believe they are all basically un-aged, or at least not barrel aged, so I would expect the taste profile to be similar across brands. I think any bottle would be fine in the pisco sour.

@CarolJoyable Год назад

@@makeanddrink Thanks for your response! Today I bought the only one they had: Capel..double distilled Pisco Reservado. Looking forward to trying it!

@andynun6688 Год назад

Dude, you did the Chilean style sour well, you just did it with the same (Peruvian) pisco. To really know, and compare, you must use Chilean pisco, which has a very different flavor, especially the aged in American oak, although there is also transparent Chilean pisco something like that to Peruvian pisco that you used. Take the test and maybe a new video, to tell your experience! Greetings from Chile! 🇨🇱

@adolfobriceno1635 Год назад

Thanks for the video which I enjoyed very much. You will find very little recipes od Chilean pisco because there is a lot of versions of it, as opposed to the standardized Peruvian recipe. At the end of that Anthony Bourdain’s show No Reservation he even says he would prefer a beer. I would go with a good Chilean wine. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wXIk5bHikhg.html Nowadays because of Peruvian food is so widely popular in Chile a lot of Chileans are ordering the Peruvian version of Pisco Sour.

@makeanddrink Год назад

That's interesting to hear that the Peruvian version in popular in Chile. It's definitely more elegant so I can understand that. Thanks so much for sharing!