The Pisco Sour is a beloved cocktail known for its perfect balance of sweet, sour, and spirit-forward notes, topped with a delightful foamy layer. This guide will walk you through the traditional 3-2-1 recipe, explore variations, and answer all your burning questions about this iconic South American drink.
The Classic 3-2-1 Pisco Sour Recipe
This ratio is often considered the gold standard for a well-balanced Pisco Sour.
Ingredients:
- 3 parts Pisco (e.g., 60 ml / 2 oz)
- 2 parts Fresh Lime Juice (e.g., 40 ml / 1.35 oz)
- 1 part Simple Syrup (e.g., 20 ml / 0.7 oz)
- 1 Egg White (optional, for texture)
- Angostura Bitters (for garnish)
- Ice
Equipment:
- Cocktail shaker
- Jigger or measuring spoons
- Citrus juicer
- Hawthorne strainer
- Fine-mesh strainer (optional, for a smoother texture)
- Old-fashioned or coupe glass
Step 1: Prepare Your Ingredients
Gather all your ingredients and equipment. Freshly squeezed lime juice is crucial for the best flavor. If you don't have simple syrup, you can easily make it by dissolving equal parts sugar and hot water until clear, then letting it cool.
Step 2: Combine Ingredients in the Shaker (Dry Shake if Using Egg White)
- With Egg White: Add the pisco, lime juice, simple syrup, and egg white to your cocktail shaker. Do NOT add ice yet. This is called a "dry shake." Shake vigorously for about 15-20 seconds. This emulsifies the egg white and creates a better foam.
- Without Egg White: Simply add the pisco, lime juice, and simple syrup to your cocktail shaker with ice.
Step 3: Add Ice and Shake Again (Wet Shake)
- With Egg White: Now, add ice to the shaker and shake vigorously again for another 15-20 seconds until well-chilled.
- Without Egg White: Shake vigorously with ice for 15-20 seconds until well-chilled.
Step 4: Strain into a Glass
Double strain the mixture into your chilled old-fashioned or coupe glass. Using a Hawthorne strainer with a fine-mesh strainer will ensure a smooth texture, especially if you used egg white.
Step 5: Garnish with Angostura Bitters
Carefully add 2-3 drops of Angostura bitters onto the foam. You can create a simple pattern if you like.
Step 5: Garnish with Angostura Bitters
Carefully add 2-3 drops of Angostura bitters onto the foam. You can create a simple pattern if you like.
Pisco Sour Recipe ML
Using the 3-2-1 ratio in milliliters:
- Pisco: 60 ml
- Fresh Lime Juice: 40 ml
- Simple Syrup: 20 ml
- Egg White: 1 (optional)
- Angostura Bitters: 2-3 drops
Follow the same steps as above.
Pisco Sour Chileno
While the Pisco Sour is claimed by both Peru and Chile, the fundamental recipe remains very similar. The key difference often lies in the type of pisco used.
- Peruvian Pisco: Typically not aged in wood or aged for a very short time, allowing the grape's character to shine through. It comes in different varieties based on the grape used (e.g., Quebranta, Italia).
- Chilean Pisco: Can be made from various grapes and is often aged in wood, giving it a different flavor profile, sometimes smoother and more rounded with notes of vanilla or caramel.
To make a "Pisco Sour Chileno," simply use a Chilean pisco in the classic 3-2-1 recipe. Experiment with different Chilean pisco brands to find your preference.
Pisco Sour Without Egg
If you prefer a Pisco Sour without egg white, you can still achieve a slightly foamy texture through vigorous shaking. The mouthfeel will be less creamy, but the taste will still be delicious.
Ingredients:
- 60 ml (2 oz) Pisco
- 40 ml (1.35 oz) Fresh Lime Juice
- 20 ml (0.7 oz) Simple Syrup
- Ice
- Angostura Bitters (for garnish)
Instructions:
- Combine the pisco, lime juice, and simple syrup in a cocktail shaker with ice.
- Shake vigorously for at least 30 seconds. The longer shake helps to create a bit of aeration and a slight foam.
- Double strain into a chilled glass.
- Garnish with 2-3 drops of Angostura bitters.
Pisco Sour Recipe Blender
While traditionally shaken, you can make a Pisco Sour in a blender, especially if you're making multiple servings. However, be cautious not to over-blend, which can result in a watery or overly frothy texture.
Ingredients (for 2 servings):
- 120 ml (4 oz) Pisco
- 80 ml (2.7 oz) Fresh Lime Juice
- 40 ml (1.4 oz) Simple Syrup
- 1 Egg White (optional, for each serving)
- About 1 cup of Ice
- Angostura Bitters (for garnish)
Instructions:
- Add the pisco, lime juice, simple syrup, and egg white (if using) to the blender.
- Add the ice.
- Blend on low speed initially, then increase to medium for just a few seconds until the mixture is well-combined and frothy. Be careful not to over-blend.
- Pour immediately into chilled glasses.
- Garnish with 2-3 drops of Angostura bitters per glass.
Note: Blending can sometimes make the foam dissipate faster than shaking.
Pisco Recipes (Beyond the Sour)
Pisco is a versatile spirit and can be used in various other cocktails. Here are a few examples:
- Pisco Punch: A refreshing mix of pisco, pineapple juice, lime juice, gum syrup, and bitters.
- Pisco Highball: Pisco topped with ginger ale or soda water and a lime wedge.
- El Capitán: A pisco-based martini with sweet vermouth and bitters.
- Chilcano: Pisco, ginger ale, lime juice, and bitters.
Experiment with these and other pisco recipes to explore the spirit's unique character.
Pisco Sour Alcohol Percentage
The alcohol percentage of a Pisco Sour will depend on the proof of the pisco used and the dilution from shaking with ice. Most piscos range from 38% to 50% alcohol by volume (ABV).
Using a standard 40% ABV pisco and the 3-2-1 ratio (60ml pisco per serving), the approximate alcohol content of a Pisco Sour before dilution would be around 18-20% ABV. However, the ice used during shaking will melt and dilute the drink, likely bringing the final alcohol percentage down to somewhere in the range of 15-17% ABV. This is similar to many wine-based cocktails.
Answering Your Questions:
What is a pisco sour made of?
A traditional Pisco Sour is made of pisco, fresh lime juice, simple syrup, and egg white (optional), garnished with Angostura bitters.
What kind of alcohol is pisco?
Pisco is a type of brandy made by distilling fermented grape juice or wine. It is primarily produced in Peru and Chile, each with their own regulations and production methods.
What is the best recipe for a 3 2 1 Pisco Sour?
The recipe outlined at the beginning of this guide, using the 3 parts pisco, 2 parts fresh lime juice, and 1 part simple syrup ratio, is widely considered the best and most balanced recipe for a classic 3-2-1 Pisco Sour.
How to make pisco sour in Australia?
Making a Pisco Sour in Australia is exactly the same as anywhere else! You just need to source the ingredients:
- Obtain Pisco: You can find various brands of both Peruvian and Chilean pisco at well-stocked liquor stores in Australia.
- Gather Other Ingredients: Fresh limes, sugar (for simple syrup), eggs (if desired), and Angostura bitters are readily available in Australia.
- Follow the Recipe: Use any of the Pisco Sour recipes provided in this guide, adjusting measurements as needed.
Enjoy making and sipping this fantastic cocktail wherever you are!
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