The Peruvian Pisco Sour is a true gem—a foamy, citrusy cocktail that’s as refreshing as it is iconic. Made with Pisco, a smooth grape-distilled liquor, freshly squeezed lime juice, simple syrup, and egg white, it’s shaken to perfection for that signature frothy top.
I spent a year in Peru, and on my very first night out, I was told to try the national drink—the Pisco Sour. One sip, and I was hooked! That thick, velvety foam, the perfect citrusy balance, and the smooth kick of Pisco made it an instant favorite. It’s the Margarita of Peru, and if you ever visit, this iconic cocktail is an absolute must-try!
Billy the Bartender
Just as a side note, I would like to share a story about the best bartender I’ve ever met. He was this shy, well-composed young Peruvian named Billy. He worked in the most beautiful “vantage-looking” bar in the corner of the Plaza de Armas in Trujillo. We visited him weekly, and I’ve learned a lot from watching him make his magic behind the bar. He always made us his latest creations. We would be the happiest Guinea Pigs in the world, trying all those cocktails!
Technique
So, let’s get back to our Pisco Sour recipe. I usually make mine in a blender, which makes the egg extra foamy, but this cocktail could also be made with the usual shaker and good arm muscles.
Variations
Pisco Sour is made with Key limes, but other variations include maracuya (commonly known as passion fruit), aguaymanto, apples, or even surprisingly, coca leaf.
Other South American Drinks
So, let’s make this a national cocktail of Peru!
Peruvian Pisco Sour
Ingredients
- 45 ml pisco
- 3 key limes (juice)
- 3 ice cubes
- 1 fresh egg
- 1 tbsp simple sirup or sugar
- 5 drops angostura bitter
Instructions
- Start by cutting a slice of key lime for the finale cocktail decoration.
- Blend or Shake the lime juice, pisco, sirup, egg white and the ice cubes.
- Serve in a class with a few drop of angostura on top and a fresh lime.
4 Comments
Wooowww, that is an amazing cocktail. love the foamed egg white technique (:
Yes, it give a whole new dimension to a drink.
Do you use regular bitters or a flavored kind?
It should be regular bitter traditionally but i personally like the orange bitter best! Tradition vs innovation you decide;)