Chileans and Peruvians have their differences, they argue about football and politics, but I would like to write about something we have in common. Something that we love equally and both call our national cocktail: the Pisco Sour.

Peruvian restaurants are everywhere in London and I am thankful for that.  Now I can go out and enjoy a delicious Pisco Sour this side of the Atlantic!

The Pisco Sour is deeply rooted in the Chilean and Peruvian culture, just like Pimm’s is part of the British’s culture. It goes hand in hand with a family dinner or a summer’s day on the beach. And it reminds me of my mum, my sister, my family and friends.

What is pisco? For those who didn’t grow up in the Southern tip of South America, here is what I can share with you: pisco is a colourless, high-alcoholic grappa made by distilling fermented grape juice. It is produced in Chile and Peru and used in many cocktails.

Pisco Sour is a cocktail with pisco, lime or lemon juice, sugar and ice cubes. It is served chilled just before dinner/lunch, with the appetisers. Because of its sweetness, it is easy to forget how strong it is. In Chile we say that drinking Pisco Sour is very “engañador”, which means “tricky”, but that’s also the reason why it is the ideal drink to catch up with friends!

Warm weather is coming to this latitude and what better way to celebrate it than by having a good Pisco Sour in the garden.

Salud!

Chilean Pisco Sour

Portions: 4  /  Prep Time: 10 minutes

Ingredients

100ml of lime or lemon juice (ideally limes)

200ml cane sugar syrup (easy to find in all big supermarkets)

300ml of Pisco 35º or 40º (I recommend 40º. In the UK you can find it on Amazon Fresh; in the USA it is sold in spirits shops)

Ice cubes (about 300 grs)

Utensils

Measuring jug

Blender

Juice squeezer

Strainer

Glasses

Instructions

1. Squeeze the limes or lemons and allow the juice to strain out through the holes

2. Put the lime juice, pisco, ice cubes and syrup in the blender

3. Blend together until the ice cubes are almost melt.  Taste to see if  it is sweet enough for you (it should taste like lemonade)

4. Serve immediately

Salud!

Peruvian Pisco Sour

Ingredients 

Same ones as for the Chilean recipe plus:

• 1tsp of egg white
• 1 or 2 drops of Amargo bitters (easy to find in all big supermarkets; on Ocado in the UK )

Instructions

Follow the Chilean recipe and add…

• … at number 2 the egg white and blend with the rest of the ingredients
• … at number 4 one or two drops of amargo angostura in each glass on top of the foam

Salud por todos mis amigos Peruanos!

Tip 1. You can prepare it in advance but you need to keep it in the fridge and blend it again before serving.

Tip 2. Replace the syrup with sweetener if you want a low-calorie cocktail (the flavour and texture will be different)

Tip 3. The syrup can be replaced with cane sugar but you need to allow it to dissolve fully