Drinks Cocktails Pisco Cocktails Peruvian-Style Pisco Sour 1 Review Plus: Ultimate Cocktail Guide By Maricel Presilla Maricel Presilla Maricel Presilla is an award-winning chef, author, and culinary historian. A well-known expert on Latin American cuisines, capsicums, cacao, and chocolate, Presilla has published several highly lauded books, including The New Taste of Chocolate (2001, 2009), Gran Cocina Latina: The Food of Latin America (2012), and Peppers of the Americas (2017). Food & Wine's Editorial Guidelines Updated on May 2, 2021 Save Rate PRINT Share Close Photo: © Maura McEvoy Yield: 1 drink Cook Mode (Keep screen awake) Ingredients Juice of 1/2 lime 1 tablespoon pasteurized egg white 2 tablespoons sugar (or more to taste) ¼ cup crushed ice 2 ounces Peruvian pisco (1/4 cup) Angostura bitters Directions In a blender, combine the lime juice with the sugar and mix to dissolve the sugar. Add the pisco, egg white and ice and blend at high speed until frothy. Pour into a sour glass, add a few drops of bitters and serve Notes The Pisco Sour, made with a Muscat-grape brandy called pisco, is the national cocktail of Peru. While pisco imports have increased dramatically over the last few years, it might still be difficult to find. If you cannot find pisco, use grappa in its place or substitute white rum or silver tequila. Originally appeared: May 2003 Rate It Print