This recipe for pisco sour makes a drink that’s the perfect frothy blend of sweet and sour. The blended drink contains pisco, a clear grape brandy, and gets its foam cap from a few egg whites. A dash or three of bitters adds a bit of aromatics to the cocktail.
Recipe card updated 3/24/22.Jump to Recipe
TGIF! As Friday rolls around again, I’m thrilled to present a Cocktail O’ Clock recipe from my sweet friend Charissa. Charissa and I became friends over the internets this past year, as we obviously share a passion for gluten-free foods. Our friendship was sealed forever over a long lunch (yes, the one at the French Laundry), but for reals after she gave me the most delicious maple doughnut of all times (the inspiration for my recipe posted earlier this week).
Charissa is a beautiful and quiet soul, but deep down she has a wicked sense of humor. In fact, it was Charissa and Patrick that introduced our entire motley crew to the game Cards Against Humanity, truly the most inappropriate, un-PC game I have ever played in my life (which naturally makes it the best game ever). Ahem.
Some couples have a theme song. My husband and I have a theme drink: a pisco sour. Besides being the national drink of Peru (the country of our engagement), the pisco sour is the perfect frothy blend of sweet and sour. The blended drink contains pisco, a clear grape brandy, and gets its foam cap from a few egg whites. A dash or three of bitters adds a bit of aromatics to the cocktail.
It was truly love at first sip and we spent the rest of our time in Peru trying the different variations. We were lucky enough to do a home stay where our host actually showed us how to make the cocktail. Easy peasy!
As soon as we returned home from Peru, we threw an engagement party. On the menu were favorites like lomo saltado, tacu tacu, ceviche, and of course… pisco sours.
And while the classic pisco sour always has a place in my heart, sometimes it’s nice to mix it up. I’ve had an idea for a grapefruit pisco sour brewing in my head; the first day of spring seemed like the perfect time to celebrate with the blush colored cocktail.
Now whenever we have them they remind us of the time we sat atop a majestic mountain in Peru, Patrick on one knee, and me blushing in anticipation of what happened next.
I first had the pleasure of tasting a pisco sour when my BFF from UCLA (who is Peruvian by the way) made it for me one evening. Charissa’s version, made with freshly squeezed grapefruit juice is a bright, fragrant and refreshing update on a classic. I can only imagine the hilarity that would ensue after a couple of these…and a rousing game of Cards Against Humanity. I think I may just have to find out. Cheers!
If you loved this recipe for pisco sour, be sure to check out some of my other drinks:
- The Best Ever Coconut Margarita With Ginger
- Cool, Floral, Spicy & Smoky – A Summer Margarita Glow Up
- Delicious Blood Orange Cocktail with Raspberry
Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Grapefruit Pisco Sour
- Place ice cubes, pisco, grapefruit juice, sugar, and egg white in a blender. Blend on high speed until finely pureed and foamy. Pour into two glasses and garnish with a dash of bitters in the center of the foam.
Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there might be a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you (and keeps me well fed). THANK YOU!