15
Aug

Pisco Sour

When we were newlyweds, Ryan's job took him to Chile and Peru every other month or so. He fell in love with the culture and way of life there, and I was able to tag along with him once! I remember him coming home after his first trip there and telling me about this cocktail that they served him on the plane. It had frothy egg whites on top, which I initially thought strange, and a slightly sweet and sour flavor. I had never heard of Pisco before, but after doing some research, found that it was similar to brandy and made from grapes.

The Pisco Sour is practically the national drink of Peru and the Chileans enjoy them frequently as well. We love to make them at home now and have substituted in honey syrup for the simple syrup to keep them paleo friendly and something that I can tolerate.

I hope you enjoy these during the remaining days of summer!

 

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This video was created in partnership with Vitamix.

Pisco Sour



AUTHOR:

Ingredients:

  • 4 ounces Pisco
  • 2 ounces freshly squeezed lemon juice
  • 1 1/2 ounces honey syrup, recipe follows
  • 2 egg whites
  • ice

*I mistakingly said 6 ounces in the video. The correct amount is 4 ounces.

Instructions:

  1. Mix the pisco, lemon juice, honey syrup, and egg white in a cocktail shaker or blender.
  2. Add ice to fill, and shake vigorously or turn the blender on and gradually increase the speed for 15 seconds.
  3. Strain out the ice into a coupe glass.
  4. Serve immediately.

I substitute honey syrup for simple syrup (white sugar and water) in cocktails. Take 1 part light-colored, raw honey and dissolve it in 1 part hot, but not boiling, water. Use a light-colored honey, such as raw clover honey, so the flavor of the honey does not overpower the drink. Make 2 cups (16 ounces) at a time (using 1 cup honey and 1 cup boiling water) and store in a sealed bottle or container in the fridge for up to a month.



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