Pisco Sour

A Peruvian twist on a classic sour.


  • Served in old fashioned
  • 19% ABV



Pisco 4.5cl 1.5oz
Lemon juice 3.0cl 1.0oz
Simple syrup 2.0cl 0.67oz
Egg One egg white
Use ounces
Use centiliters


  1. Shake all ingredients.
  2. Strain into a chilled flute.
  3. Dash some Angostura bitters on top.


An alcoholic cocktail of Peruvian origin that is typical of the cuisines from Chile and Peru, considered also a South American classic.

The Chilean version is similar, but uses Chilean pisco and pica lime, and excludes the bitters and egg white.

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.

Chile and Peru both claim the pisco sour as their national drink, and each asserts ownership of the cocktail's base liquor—pisco; consequently, the pisco sour has become a significant and oft-debated topic of Latin American popular culture. The two kinds of pisco and the two variations in the style of preparing the pisco sour are distinct in both production and taste. Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February.

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