Pisco Sour (Peru's National Cocktail)
Photo: Iker Merodio / Unsplash
Peruvian pisco shaken with fresh lime juice, sugar syrup and egg white over ice until silky and frothy, finished with drops of Angostura bitters. Contains alcohol.
Servings
Ingredients
Nutrition
Per serving
Steps
Measure
Pour the , lime juice, sugar syrup and egg white into a cocktail shaker or blender jar.
- 120 ml
- 40 ml lime juice
- 30 ml sugar syrup
- 1 egg white
Shake
Add the ice cubes and shake the closed shaker very hard, or blend, until the mix is well chilled and foamy.
- 1 cup ice cubes
✅ Done when: the shaker feels ice-cold and the mix looks thick and foamy
Serve
Strain into two short glasses, letting the foam rise to the top. Drop 2–3 drops of onto the foam of each glass and serve right away.
- 4–6 drops
Measure
Pour the , lime juice, sugar syrup and egg white into a cocktail shaker or blender jar.
- 120 ml
- 40 ml lime juice
- 30 ml sugar syrup
- 1 egg white
Shake
Add the ice cubes and shake the closed shaker very hard, or blend, until the mix is well chilled and foamy.
- 1 cup ice cubes
✅ Done when: the shaker feels ice-cold and the mix looks thick and foamy
Serve
Strain into two short glasses, letting the foam rise to the top. Drop 2–3 drops of onto the foam of each glass and serve right away.
- 4–6 drops
The Story Behind the Dish
Pisco is a grape brandy made in Peru since the 16th century. The pisco sour is credited to Victor Morris, an American who ran the Morris' Bar in Lima in the 1920s; his bartenders later perfected the recipe with egg white and bitters.
Peru celebrates National Pisco Sour Day on the first Saturday of February.
⭐ Why It's Famous
Tart, smooth and frothy, it's the drink Peruvians toast with at every celebration.
💡 Fun Fact
Peru and Chile both claim pisco as their own, and the rivalry is a lively topic in both countries.
Lima
-12.05°S, -77.04°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!