Pisco Sour

The national grape spirit-based sour of Peru.

This frothy spur off the sour family tree made with pisco, lemon juice, simple syrup and egg white has roots in both America and Peru. The story goes that American-born Victor Morris moved to Peru in the early-20th century to work on the railroads but ended up opening a bar instead. He supposedly fashioned an antecedent of what we know as the Pisco Sour, using Peru’s local liquor and the sour template. While extremely popular in Chile and Peru today, this spirit is just beginning to make inroads in the U.S.

Photo originally published in Bitters by Brad Thomas Parsons, copyright © 2011. Photo by Ed Anderson © 2011. Published by Ten Speed Press, a division of Random House, Inc.


Serving: 1

  • 2 ounces pisco
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup (1:1, sugar:water)
  • 1/2 a large or 1 small egg white

Garnish: Angostura bitters

  1. Add all ingredients to a cocktail shaker and dry shake (shake without ice).
  2. Add ice to the shaker and shake well.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with Angostura bitters.