I'm Chilean, too. Of course, I'm biased and find Pisco sour much better than Tequila. However, I do not agree with those that recommend confectioner sugar to regular sugar. Would you suggest the same for a Margarita? Pisco sour is traditionally served like a Margarita with the ring of sugar on the rim. Regarding the eggs white issue . . . This is a drink that has been used to celebrate the Holidays in Chile, especially Independence Day for at least 3 centuries and the egg whites have not been an issue. People might get sick of alcohol intoxication but not egg white in the mix. I have not tried the Peruvian version. Perhaps, the Peruvian version uses too many egg whites in the mix. When prepared well, you don't even know that the egg whites are there. I am diabetic so I prepare mine separately by substituting the sugar in the mix for Equal (Aspartame) or Nutrasweet (same as Equal). Other sugar substitutes are horrible so the only ones that do it for me are the above-mentioned. However, I do keep the ring of sugar and slice of lemon on the rim. When you prepare it, just follow the recipe and do not use more than one egg white. You'll love it but drink in moderation because you can get quite drunk with 2 or more glasses of it. Pisco has a high content of alcohol, as much or more than Tequila. If you are in Chile, try "Agua Ardiente" (Scorching Water) which is almost pure alcohol. Again, moderation . . .

I'm living in Chile and this is the way they do it! I agree with an earlier review that suggested mixing the powdered sugar and pisco first... but all in all this is a very good recipe! Don't skimp on the Pisco! A good Chilean version of Alto de Carmen or Mistral will make a delicious version.

a peruvian friend served it to me, and the smell of raw eggs as you drink this is so stong, I couldn't handle it.

Used the ENTIRE bottle of pisco to make a pitcher (three batches in the blender). Just as frothy, tart and tangy as my Peruvian friend makes.

Also forgot to mention, for all those people who feel raw eggs are unsafe: just use pasteurised eggs, you'll be fine.

This is the perfect drink to go with grilled shrimp kebabs. Works great for a crowd as well.

This is awesome. Hard to tell if there is even alcohol in it!

Very yummy, but I am glad I did not know there was an egg white in it before I drank it. It might have given me pause.

Sublime attitude adjustment, and not a moment too soon. Perfectly balanced, with a pleasingly bitter finish. Sort of like a David Sedaris essay.

delicious and refreshing. the perfect drink for a warm evening on the porch.

Delicious and refreshing. The perfect balance of sweet, tart, and icy. I want to plan a whole party around it.

tangy and delicious, these are great!

Living in Chile a few years, I feel qualified to say that you should definitely swap out the white sugar for powdered (confectioner's) sugar. It makes the mix much smoother. Another option that I prefer is to mix the pisco and lemon first, then add powdered sugar to taste. My husband likes a stronger pisco taste, while I like a bit more sugar. Excellent substitute for wine before dinner.