Today is pisco sour day. The Peruvian national cocktail is celebrated on the first Saturday in February every year since 2005. I published my standard recipe a couple of years ago. I mentioned in passing that you could use water and stevia instead of syrup but did not give any quantities. This year I decided to make myself a low sugar pisco sour using Raw Earth stevia & monk fruit sweetener.
A few notes on ratios and ingredients, rehashed from the original article:
- I like my pisco sour made with the ratio 3:1:1:1 (pisco to egg white to syrup to lime juice). If this is too strong, try 2:1:1:1. If it’s too weak (yes, those people exist), go with 4:1:1:1.
- You can use pisco quebranta (non-aromatic) or acholado (mix of aromatic and non-aromatic). Just FYI the aromatic varieties are Italia and Mosto Verde.
- Use a shaker if making 1-2 serves (a protein shaker works in a pinch). If you’re making a big batch, a blender is better.
Finally, even though this drink is low sugar (even “keto”), it doesn’t mean it’s inherently healthy. It is lower in calories and sugar than the original version, but it still contains alcohol and it’s still a source of mostly empty calories. Drink responsibly!
|Nutrient||Original, per serve||Low sugar, per serve|
|Total fat (g)||0.1||0.1|
|– Saturated (g)||0.0||0.0|
|– Sugar (g)||19.6||0.6|
Low sugar pisco sour
- 3 oz Peruvian pisco (quebranta or acholado)
- 1 oz egg white
- 1 oz lime juice
- 1 oz of water
- 2 sachets Raw Earth stevia & monk fruit sweetener
- small handful of ice cubes
- dash of bitters
- Place cocktail ingredients in a shaker. Shake vigorously and pour through a strainer.
- Garnish with a dash of bitters and enjoy. Salud!