Food and Recipes Fruits Berries Blackberry Blackberry Pisco Sours Be the first to rate & review! Pisco is a South American grape brandy popular in Peru and Chile. If you can't find it in your area, feel free to substitute white tequila, grappa, or vodka. Don't be alarmed by the strength of this new classic; it's a cocktail that's meant to be sipped and savored. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Updated on April 25, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 15 mins Yield: 4 servings Ingredients 1 cup fresh blackberries 1 cup pisco, chilled 1/3 cup fresh lime juice 3 large pasteurized egg whites 5 tablespoons simple syrup Angostura bitters (optional) Garnishes: fresh basil leaves, fresh blackberries Directions Process blackberries in a blender until smooth. Pour through a wire-mesh strainer into a 1-qt. jar with a tight-fitting lid, discarding solids. Add pisco and next 3 ingredients to jar. Cover with lid, and shake vigorously 30 seconds or until foamy. Pour mixture into 4 (10-oz.) glasses filled with ice. Top each with a dash of bitters, if desired. Serve immediately. Southern Living Rate it Print