In Chile, Peru, and Bolivia, the classic pisco sour is made with lemon juice, pisco, and egg whites, although personal and regional tastes introduce variations on the theme. Some use sugar syrup instead of granulated sugar. Some Peruvians throw the ice in a blender for a few seconds and add a sprinkling of cinnamon before serving.
Many other popular drinks also include pisco. In Chile, they make pichuncho with equal amounts of pisco and dry vermouth, and piscola with equal amounts of pisco and Coca-Cola. In Bolivia, they make the Yunqueño with pisco and orange juice.
A Chilean gathering would not be complete without pisco sours. Because Chilean lemons are a little different from ours, some people prefer to use limes. I think that this drink tastes more like the Chilean version when made with fresh lemon juice.
- ¼ cup pisco
- 3 tablespoons fresh lemon juice
- 2 tablespoons sugar, or more to taste
- 1 large egg white
- 1½ cups ice cubes
Place all the ingredients in a cocktail shaker and shake vigorously. Add more sugar to taste, if desired. Strain into a shallow champagne glass and serve immediately.