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  • Writer's pictureCecilia Tupac

How to make a Classic Peruvian Pisco Sour Cocktail

Updated: Jun 2

How to make Peruvian Pisco Sour Cocktail

One of Peru's most popular cocktails, the Pisco Sour, is a drink worth exploring! Today, we'll delve into the history of this iconic beverage, learn how to prepare it, and understand how it has transformed into a national symbol of great importance.


What is a Pisco Sour?


Starting with the most obvious question: what exactly is a Pisco Sour? The Pisco Sour is a traditional Peruvian cocktail, revered as the national drink of Peru. It is crafted by combining Pisco, a distinctive Peruvian spirit, with lime juice, sugar syrup, egg white, and Angostura bitters. This blend results in a drink that is both earthy and sweet, with a delightful tartness.


Beyond just a beverage, the Pisco Sour embodies Peruvian pride and hospitality. Attend any celebration or social gathering in Peru, and you are likely to be offered a glass of this beloved alcoholic drink. The Pisco Sour is more than just a cocktail; it is a symbol of Peru's rich cultural heritage and a testament to its welcoming spirit.


What is Pisco made from?


First produced in the 1500s, Pisco is a colourless spirit made from distilled grapes, consumed in both Peru and Chile. Not only is it the main ingredient in the iconic Pisco Sour cocktail, but it also plays an integral role in many Peruvian dishes. For example, in Lomo Saltado, Pisco is sometimes used to deglaze the pan, adding depth to the beef's flavour.


There are many different types and varying qualities of Pisco, so each Peruvian has their favourite brand they swear by when preparing this drink.


Origins of Pisco Sour


Pisco Sour Recipe

Ask a Peruvian and Chilean where Pisco Sour originates, and you may get two completely different answers! As many people know, country rivalries in Latin America run deep, and both countries claim the invention of one of South America's most popular cocktails.


However, most historians agree that the origins of the Pisco Sour trace back to the early 1900s in Lima, Peru. American bartender Victor Vaughen Morris is credited with creating this drink in his establishment, Morris' Bar.


Almost a century later, the Pisco Sour has surged in popularity across Peru. Every February, Peruvians commemorate this drink on 'National Pisco Sour Day', with various competitions where bartenders showcase their skills in crafting the perfect Pisco Sour.


How to make a Pisco Sour


To make the perfect Pisco Sour, follow the 4 simple and easy steps below:


  1. Pour the Pisco, lime juice and sugar syrup, egg white and ice into a cocktail shaker or blender

  2. Shake vigorously for 20-25 seconds or blend for 10 secs

  3. Strain into a glass

  4. Add a few drops of bitters on top


Is Pisco Sour safe to drink?


Many people who try this cocktail for the first time are worried about the use of raw egg. As with any food or drink that contains raw egg, there is always a minimal risk of salmonella infection, and a Pisco Sour can never be guaranteed to be completely safe.


Regardless of how minimal the risk, it is recommended that people who are prone to contracting salmonella avoid consuming raw eggs.


Also, remember that Pisco is a very strong spirit, so the only other possible danger comes from drinking one too many! Enjoy responsibly.


Pisco Sour Recipe


Watch the video below for a step-by-step guide to prepare a Peruvian Pisco Sour using a blender:



Pisco Sour Ingredientes:


  • 90 ml of pisco quebranta

  • 60 ml of lime juice

  • 3 tablespoons of white sugar (to taste)

  • 2 egg whites

  • 8 ice cubes

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