The Washington Post

Pisco Sour

Pisco Sour 1.000

Dayna Smith for The Washington Post; Tableware by Crate and Barrel

Spirits Sep 9, 2009

This variation on the classic pisco sour is made in a blender and was adapted from a recipe by Eduardo Huaman Tito at Hotel Mossone in Huacachina, Peru, which was recently voted the best pisco sour in Peru). The blender helps achieve a nice froth; no shaking required.

In Peru, the drink calls for 3 ounces of pisco, but Spirits columnist Jason Wilson recommends 2 1/2 ounces for the American palate.

Use a pasteurized egg white if you are concerned about eating uncooked eggs (see NOTE).

Servings: 1
  • 2 1/2 ounces pisco
  • 1 ounce freshly squeezed lime juice
  • 1 tablespoon confectioners' sugar
  • 1/2 large egg white, pasteurized if desired (see NOTE)
  • Ice
  • Dash Angostura bitters


Combine the pisco, lime juice, sugar and egg white in a blender; process for 30 seconds until frothy. Add a handful of ice and process for 1 minute, then pour into a highball glass. Garnish with a dash of bitters atop the foam.

NOTE: Raw eggs carry a risk of salmonella. Organic pasteurized egg whites are available at Balducci's stores, and pasteurized eggs are available at Harris Teeter stores.

Recipe Source

Adapted from a recipe of the Hotel Mossone in Huacachina, Peru.

Tested by Michael Taylor.

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Nutritional Facts

Calories per serving: 219

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 29mg 1%

Total Carbohydrates: 10g 3%

Dietary Fiber: 0g 0%

Sugar: 8g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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