Appreciate it, Lex, and thanks so much for chiming in. Yes, Pica lemons and powdered sugar do make the Chilean Pisco’s so good. As you wait for your brother-in-law to come to visit, try the recipe in the meantime. Maybe you’ll surprise him by making him the best Pisco Sour he’s ever had. What do you think? Cheers.

Thanks, Amanda for sharing your experience with Chilean Pisco Sour. During our 6-month stay in South America, we had locals both in Chile and Peru describe the differences between the two cocktails. It’s as if everyone has their own personal point of view. In the end, the Pisco Sour is delicious – regardless of where it is from 🙂 Cheers.

The “fight” between Chilean and Peruvian pisco sour is truly something else. We spent 6 months in South America learning from experts and locals about this culinary specialty. One thing we did learn is that everyone has their own personal twist on the recipe. Regardless, the one thing we can all agree, the Pisco Sour is one delicious cocktail. Thanks, Amanda.

That’s seriously not true. I discovered pisco sours in Patagonia on an eco-tourism trip To Chile for grad school 10 years ago. They were made with pisco, lime (double your suggested amt), powdered sugar, bitters, and egg whites -> shaken over crushed ice. The whole purpose of using powdered sugar vs simple is bc it contains corn starch which helps build a more stable meringue when you froth the egg whites.

Thanks Samuel for your feedback. One thing to keep in mind is that the Chilean pisco sour NEVER uses egg white. That’s one the biggest differentiators with the Peruvian pisco sour which has egg whites. Also, in Chile pica limes are used which are much more tart than the limes in the US, so it makes perfect sense that you doubled the amount. Glad you were able to make this Chilean Pisco to meet your tastes. Cheers and enjoy!!

So this recipe leaves out egg white which is a MUST for a pisco sour.

Also, this recipe does not call for nearly enough citrus juice. I doubled the lime/lemon juice and it was much better.

Overall, I appreciate the simplicity of the recipe, and it gets the main idea. But it does not actually make a great pisco sour.

Glad you enjoyed discovering Chilean Pisco Sour. Cheers.