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A Frozen Pisco Sour is a bright, tart cocktail blended with ice until frothy and slushy. This version combines pisco, fresh lime juice and zest, sugar, and egg white for a refreshing drink with a pronounced citrus flavor. It makes one serving and is easy to adjust to suit your preferred level of sweetness.
What makes this Frozen Pisco Sour different?
Many classic pisco sours are made with pisco, citrus juice, egg white, and bitters. This frozen variation blends lime zest into the drink, giving it extra citrus aroma and tiny flecks of zest. A sugar-rimmed glass makes a fitting finish, especially when serving it as a summer or warm-weather cocktail.
Pisco is a type of brandy produced in Chile and Peru. The flavor can vary by bottle and origin. Chilean pisco is often described as sweeter than Peruvian pisco, though the exact taste depends on the product. If your pisco tastes sweet, start with a little less sugar and adjust after blending.
Frozen Pisco Sour recipe
Yield: 1 serving
Ingredients
- 1 ½ oz. pisco
- 2 tablespoons sugar
- Juice from one lime (about 3/4 oz.)
- Zest from one lime
- 1 egg white
- 1 to 1 ½ cups of ice
Instructions
- Add the sugar, lime juice, and lime zest to a blender. Blend until the sugar dissolves.
- Add the pisco, egg white, and ice. Blend until the mixture is combined and very frothy.
- Pour into a glass and serve right away, while the texture is still cold and airy.
Tips for the best result
Adjust the lime and sugar
Fresh lime juice gives this cocktail its tart character, while the zest adds fragrant citrus notes. If you peel the lime to provide the zest, avoid including much of the white pith beneath the green skin, since it can taste bitter. A zester or fine grater is a simple alternative. Taste the pisco before mixing, then reduce the sugar slightly if the spirit is already sweet.
Choose whether to use egg white
Blending egg white incorporates air and creates the cocktail’s frothy texture. If you prefer not to use raw egg white, leave it out; the drink will still taste good but will be denser and more like a frozen margarita. If using egg, keep it refrigerated until needed and use a pasteurized egg white product if you want to avoid raw egg.
Serving and scaling
For a small gathering, the recipe can be doubled or tripled and blended in a larger batch. Check that your blender has enough capacity, and blend in batches if needed so the ice can move freely and the drink becomes evenly smooth.
A sugar rim and lime garnish complement the citrus flavor. You can also use a lime wedge, a lime wheel, or a sprig of mint. A dash of Angostura bitters on top is optional and adds a traditional cocktail accent.
Enjoy this Frozen Pisco Sour
Serve the Frozen Pisco Sour immediately for its best slushy consistency. Adjust the sugar to match your pisco and taste, and omit the egg white if you want a denser drink. With fresh lime, ice, and a quick blend, this recipe offers a simple way to enjoy a tangy, frothy cocktail at home.
Recipe by Emma.
