Pisco Sour II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 3, 2014
This is very good
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Reviewed: Jul. 27, 2012
Experimented with lemon vs lime juice. Lime juice as the recipe specifies, is better.
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Reviewed: Jul. 27, 2012
This is the most authentic recipe I have found to date. It has been the hit of all the parties when I make it. I usually add some lime rind to garnish.
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Reviewed: Sep. 8, 2010
This is the best Pisco Sour recipe I have had, reminiscent of the best Chilean drinks. I have tried Pisco throughout Chile and South America, and no recipe matches the crisp taste of this mix.
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Reviewed: Dec. 21, 2009
I was born in the US, but both parents are Chileans-- this recipe is perfect! The right combo of sweet-sour with a foamy top. Most pisco sours are just "pisco margaritas", not sour and not frothy. Many people skip the egg white -- and miss out on the full effect ...
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Reviewed: Aug. 18, 2009
I have been in both countries in Chile they use a kind of what they call Pisco...very different from the peruvian one...different grape!!!!!!!! I have to say ...better the peruvian Pisco..... sorry if you can find peruvian Pisco...you will see the difference!!!!
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Reviewed: Aug. 9, 2009
I love Pisco Sours! The first time I had one was here at a local Peruvian restaurant. Then I went to Argentina and Chile, where, as you said, these are enjoyed before meals. Great to find your recipe. Now if I had only brough more Pisco home from Chile with me (it is so much less expensive in the duty-free shop!)
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Photo by PDXWine

Cooking Level: Expert

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