History & Heritage
“The Chilean Pisco Sour is Chile's national cocktail, a point of fierce pride and distinction from Peru's egg white version. The drink uses Chilean pisco, which differs from Peruvian pisco in production methods and can be aged in wood. The classic 3:1:1 ratio creates a crisp, spirit-forward cocktail that showcases the grape brandy's terroir and quality without masking elements.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Chill a coupe glass in the freezer for at least 15 minutes
Add all ingredients to a shaker filled with ice
Shake vigorously for 12-15 seconds until well-chilled
Double-strain into the chilled coupe glass
Express oils from a lime peel over the drink and discard
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Use quality Chilean pisco like Capel or Mistral
Fresh lime juice is absolutely essential
The 3:1:1 ratio is traditional and well-balanced
Serve ice-cold for best experience
Express lime oils generously for aromatics
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Chilean Pisco Sour.
Tarter Version
Increase lime juice for more acidity.
Changes
Sweeter Style
Add extra simple syrup for balanced sweetness.
Changes
Mango Pisco Sour
Add mango puree for tropical Chilean variation.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Daiquiri
A crisp Cuban rum sour that showcases perfect balance—just rum, lime and sugar shaken icy cold.
Frozen Daiquiri
A blender classic—white rum, lime, and sugar blended smooth with ice.
Gimlet
A crisp blend of gin and lime that began as a naval ration and evolved into a minimalist classic.