Pisco Sour Picante recipe
I love Pisco Sour! I was born and raised in Lima, Peru and therefore, have been drinking this aromatic cocktail with citrus notes, most of my adult life. Pisco Sour Picante is a fusion of cocktails I love.
Pisco Sour Picante is inspired by my LOVE for chilli, as well as by the Soho House Tonic star cocktail; Picante de la Casa, which is made with Tequila and chilli.
Velvety texture, aromatic Pisco, beautiful citrus notes, a hint of coriander and a touch of heat from the chilli – Pisco Sour Picante
Pisco Sour Picante has heat and a hint of coriander as does the Picante de la Casa, and the foam and aromatic Pisco of my beloved Peruvian Pisco Sour.
What is Pisco?
Pisco is a spirit made from grapes and produced in Peru and Chile. It tastes similar to the Italian Grappa, also made with grapes but with a different process. Chile and Peru produce pisco of high quality. In my opinion, Peruvian Pisco has more grape aroma than the Chilean Pisco.
Different ways to drink Pisco
Pisco is consumed in different ways:
- When infused with fruit or spices, as an aperitif with an ice cube.
- As a digestif served neat.
- Piscola (Chile); mixed with coca-cola and ice cubes, like a Cuba Libre (rum and coke.)
- Chilcano (Peru); mixed with ginger ale, freshly squeezed lime juice, ice cubes and two drops of Angostura bitter.
- A variety of ‘Chilcano,’ that became quite popular in Peru some years ago is the Passion Fruit Chilcano or ‘Chilacano de Maracuyá.’
- Pisco Sour (Peru and Chile); a cocktail made with Pisco, lime juice, sugar syrup, egg white, Angostura bitter and served chilled. Pisco Sours are quite strong but fresh and slightly sweet. Other varieties of Pisco Sour are made with different fruits.
Pisco Sour Picante recipe
Serves: 1 Utensils: Blender, shaker, strainer, muddler, cocktail glass
2 oz Pisco
1 oz fresh lime juice
3/4 oz Agave nectar (less sweet than Agave syrup)
1 cm lime peel
2-3 small pieces (1 cm long each) Chilli pepper
10-12 Coriander leaves
Top-end of the chilli pepper to garnish
1/2 egg white
3 ice cubes
2 drops of Angostura bitter
- Rinse the chilli pepper and cut 1 cm long pieces.
- In a shaker, add two pieces of chilli pepper and press them with a muddler.
- Hand-clap the coriander leaves to release flavour and drop them in the shaker.
- Fill the shaker with ice cubes.
- Use a mixer to blend the pisco, the lime peel, Agave nectar, lime juice and egg white, and three ice cubes.
- Strain the liquid into the shaker with ice cubes, chilli and coriander and shake well until the shaker is too cold to hold.
- Pour through the shaker strainer and a fine strainer into a cocktail glass.
- Add two drops of Angostura bitter.
- Decorate with the top end of the chilli pepper.
I recommend drinking two Pisco Sour Picante maximum because it goes straight to your head 😉
Read more drinks recipes here – with and without alcohol.