Pisco Sour

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!"


5 m servings
Serving size has been adjusted!

Original recipe yields 2 servings


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  • Prep

  • Ready In

  1. 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.
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  1. 21 Ratings


Living in Chile a few years, I feel qualified to say that you should definitely swap out the white sugar for powdered (confectioner's) sugar. It makes the mix much smoother. Another option that ...

I'm Chilean, too. Of course, I'm biased and find Pisco sour much better than Tequila. However, I do not agree with those that recommend confectioner sugar to regular sugar. Would you suggest th...

This is awesome. Hard to tell if there is even alcohol in it!

I'm living in Chile and this is the way they do it! I agree with an earlier review that suggested mixing the powdered sugar and pisco first... but all in all this is a very good recipe! Don't sk...

Sublime attitude adjustment, and not a moment too soon. Perfectly balanced, with a pleasingly bitter finish. Sort of like a David Sedaris essay.

Also forgot to mention, for all those people who feel raw eggs are unsafe: just use pasteurised eggs, you'll be fine.

This is a great drink. I would recommend using superfine sugar instead of granulated or confectioner's sugar. No granulated sugar because it will not properly dissolve in the drink and no confec...

Used the ENTIRE bottle of pisco to make a pitcher (three batches in the blender). Just as frothy, tart and tangy as my Peruvian friend makes.

Very yummy, but I am glad I did not know there was an egg white in it before I drank it. It might have given me pause.