Pisco Sour Chileno
The Chilean pisco sour: no egg white, no bitters.
Shaken · Coupe · Medium · about 3 minutes · about 18% ABV
Ingredients
- 60 ml Pisco
- 25 ml Fresh lemon juice
- 20 ml Sugar syrup
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 60 ml pisco into the shaker
- Add 25 ml fresh lemon juice
- Pour 20 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Chileans often use small Pica limes. Lemon is closest.
About the Pisco Sour Chileno
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Pisco Sour Chileno FAQ
What's in a Pisco Sour Chileno?
60 ml pisco, 25 ml fresh lemon juice, 20 ml sugar syrup, garnished with lemon twist.
How strong is a Pisco Sour Chileno?
About 18% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Pisco Sour Chileno?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Pisco Sour Chileno in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
