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Pisco Sour Recipe

On the Peruvian side of the border, there is no question about the origins of Pisco-it's Peruvian.This recipe came on a leaflet with a bottle of Peruvian Pisco...

By chow · From Open Recipes · 6 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 5,842 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pisco Sour Recipe

1 drink

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Syrup + sugartop 6% of all pairs
    Aroma overlapstrong
    Mentioned together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + lemontop 18% of all pairs
    Aroma overlaplow
    Mentioned together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Lemon + eggtop 19% of all pairs
    Aroma overlaplow
    Mentioned together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Syrup + lemontop 20% of all pairs
    Aroma overlaplow
    Mentioned together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + eggtop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon share little aroma chemistry, yet 53,532 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (syrup, sugar, egg):

  1. Vanillabetter flavor fit
  2. Raisinbetter flavor fit
  3. Lemonthe original
  4. Figabout as good a flavor fit

Fit is the average pairing score against syrup, sugar, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).