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Chilean Pisco Sour and Frozen Pisco Sour Recipe
Chilean Pisco Sour and Frozen Pisco Sour Recipe

Enjoy a traditional homemade Chilean pisco sour in two versions, a classic and a frozen one, both resulting in a refreshing and delicious cocktail perfect for any occasion.

How to make Chilean Pisco Sour?

Chilean pisco sour is known for being made with two of the country’s best traditional products: Chilean pisco and Pica lemons, a must-have in any season.

Nutritional Information

Category: Beverages
Cuisine: Chilean
Calories: 300
Preparation Time: 10 minutes
Freezing Time: 12 hours
Servings: 6 people

Chilean Pisco Sour Recipe


  • 250 ml of natural lemon juice
  • 250 ml of Chilean pisco
  • 125 ml of water
  • 125 g of sugar
  • 1 egg white
  • Ice
  • Araucano (Angostura)


  1. In a small pot, add water and bring to a boil. Lower the heat, incorporate the sugar and stir until completely dissolved. Turn off the heat and cool to room temperature.
  2. In a blender, combine pisco, lemon juice, sugar syrup, egg white, and 2 or 3 ice cubes. Blend at medium speed for a few seconds until everything is integrated and a frothy consistency is achieved.
  3. Serve the pisco sour immediately in a flute or champagne glass, garnished with a few drops of Araucano or Angostura bitters.

Frozen Pisco Sour


  • 375 ml of Chilean pisco
  • 240 ml of goma syrup
  • 9 Pica lemons
  • A piece of ginger


  1. Thoroughly wash the Pica lemons, cut them into quarters, and remove the seeds. Set aside.
  2. In the blender, place half of each portion, lemons, ginger, pisco, and goma syrup, and blend until smooth. Then, repeat the same process with the rest of the lemon, pisco, and goma syrup.
  3. Pour the mixture into a sufficiently large glass container and freeze for at least 12 hours.
  4. Remove the mixture from the freezer and scrape with a fork from the surface to create a granita.
  5. Distribute the resulting frozen pisco sour into 6 tall glasses or cups and serve immediately.

Did you know?

The oldest record of pisco can be found in a protocol of the Spanish Empire’s Notary, dating back to 1733, currently preserved in the Judicial Fund of La Serena of the National Archive in Santiago, Chile.


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