A kiwi-forward twist on a Pisco Sour.


  • Served in coupe
  • 23% ABV
  • Garnish with lemon peel


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Pisco 6.0cl 2.0oz
Kiwi syrup 2.25cl 0.75oz
Lemon juice 2.25cl 0.75oz
Egg One egg white
Peychaud's bitters Two dashes
Rose water Four dashes
Use ounces
Use centiliters


  1. Add all ingredients to a shaker.
  2. Dry shake.
  3. Add ice.
  4. Wet shake extremely well.
  5. Double strain into coupe.
  6. Garnish with lemon peel


This is a fun twist on a Pisco Sour, using kiwi syrup instead of simple and Peychaud's instead of Angostura to enhance the fruitiness, with a couple dashes of rose water to enhance the aroma.

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