Pisco Sour

Pisco Sour

Pisco Sour

The Pisco Sour is Peru’s National Drink. For a long time, it was believed that American bartender Victor Morris created the Pisco Sour at his bar in Lima during the 1920’s. But a recent discovery of a 1903 Peruvian cookbook shows a recipe for a pisco cocktail that hints at the origins of the Pisco Sour. I wrote about its origin story for New Worlder.

To make the cocktail, I recommend using a Quebranta or Acholado pisco grape varietal.

  • 3 oz. Pisco
  • 1 oz. lime juice
  • 1 oz. simple syrup
  • 1 oz. egg white
  • ice
  • Angostura bitters
  1. Mix all the ingredients in a shaker, and add enough ice to double the volume of the liquid mixture.
  2. Shake vigorously, about 1 minute.
  3. Serve strained in a cocktail glass and decorate with 3 drops of Angostura bitters.

1 serving.


To make the simple syrup, mix equal parts sugar and water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Let the simple syrup cool before using. You can also use a blender to make several servings at once. The key is to use the right amount ice, about 1 oz. by volume per serving. Also, make sure the ice completely dissolves in the blender.

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