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Pisco Sour

A somewhat unusual drink from Chile and Peru, this pisco sour recipe originated somewhere in Lima and uses the local spirit. It even has its own holiday – drink plenty on the first Saturday of February to celebrate!

The drink itself is a friendly bone of contention between Chile and Peru, with each country insisting that it should be drunk their way. It was, however, likely invented by an American bartender in the early 20th century and refined in the late 1920s in Lima.

The base spirit in this pisco sours recipe is made from fermented grapes and is reminiscent of the Spanish brandies available at the time. It's distilled using copper pots, and the Peruvian variety is then poured into bottles undiluted.

Pisco Sour


  • 1 whiskey tumbler (also known as an Old Fashioned glass or a rocks glass)
  • 1 double shot of Pisco ABA
  • 1 shot of lime juice
  • 1 tablespoon of simple syrup
  • 1 egg white
  • Ice
  • A cocktail shaker
  • Angostura bitters to garnish

How to serve it

  • Put the ice, pisco, lime juice, egg white and simple syrup into a cocktail shaker and shake vigorously.
  • Strain the resulting mixture into the whiskey tumbler and then garnish with a dash of Angostura bitters.

The Chilean version eliminates the egg white and Angostura bitters, resulting in a slightly smoother, sweeter drink.

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