Cocktails 101: Strawberry Pisco Forever

Strawberry Sour

Strawberry Sour

Strawberries are in season now (yes!), so it’s the right time to make this Strawberry Sour cocktail that is fruity, sweet, light, and bright — perfect for a summer day. And since one of my goals this summer is to explore local farmer’s markets, today I picked up some beautiful strawberries from the Mission Community Market.

The inspiration for this drink came from a recipe in The Pisco Book by San Francisco’s own Gregory Dicum. I did however use an Acholado Pisco instead of Quebranta and since I ♥ strawberries, I added a few more strawberries than the recipe called for. One sip, and I started to sing ♬ “Strawberry Fields Forever,” and wishing that strawberry season lasted all ♬ year ♫ long.

  • 2 oz. Pisco
  • 2 oz. crushed strawberries
  • 1/2 oz. lime juice
  • 1 oz. simple syrup
  • 8 ice cubes

In addition to the ingredient above, you’ll need a cocktail shaker and a strainer.

  1. Wash 5 strawberries and remove the leaves.
  2. Crush the strawberries using a mortar and pestle, reserve 2 oz.
  3. Slice a lime, squeeze juice, and reserve 1 oz.
  4. Place all ingredients into a cocktail shaker.
  5. Add ice cubes and shake vigorously for about 2 minutes.
  6. Pour into a cocktail glass using a strainer.
  7. Enjoy and sing!

1 serving


You can garnish with a strawberry slice on the rim of the glass. To make the simple syrup, mix 1/2 cup sugar with 3 tablespoons of water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Set aside to cool.