Peruvian Pisco Sour Cocktail Recipe

13 March 2013

The Pisco Sour is proclaimed as the national cocktail of both Chile and Peru. This smooth and frothy beverage is made with the grape brandy known as Pisco, egg whites and fresh limes for a tangy twist. There are slight variations to the recipe for Peruvian Pisco Sour and its Chilean relative, which uses aged brandy and lemons instead of limes as they are the predominant citrus of the region.


Pisco liquor came to exist in Peru during the Inca Empire through a technique used in Spain, where unused grapes from the vineyards were distilled and turned into brandy. Victor “Gringo” Morris, a North American bartender is said to have created the Pisco Sour cocktail sometime during the 1920s in Lima, Peru. Since then, many versions of the drink have been concocted, some of which include additional ingredients. The Mango Pisco Sour for example is a popular tropical alternative for those who like their cocktails with a more enhanced sweet flavour. The egg whites which give the cocktail its frothy layer are occasionally left out of the recipe.

While there are many adaptations of this beloved iconic cocktail, here is how to make a close-to-traditional Peruvian Pisco Sour.


  • 1 x cup Pisco liquor
  • 1/3 x cup lime juice
  • 2 tbsp. sugar syrup OR powdered sugar
  • 1 x egg white
  • Ice cubes
  • Angostura bitters

Mix all ingredients together with ice in a cocktail shaker or blender. Pour into cocktail glass or flute and garnish with a pinch of aromatic Angostura bitters.

*Makes two servings