Peruvian Pisco Sour

"Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by myatt69 photo by myatt69
photo by sassafrasnanc photo by sassafrasnanc
Ready In:


  • 3 ounces peruvian Pisco
  • 2 ounces key lime juice (called green lemons in Peru)
  • 1 tablespoon egg white
  • 1 12 ounces simple syrup
  • 14 cup crushed ice
  • 2 -3 drops Angostura bitters


  • In a blender, combine key lime juice with the egg white.
  • Add simple syrup, pisco, and ice and blend at high speed until frothy.
  • Pour into a sour glass, top with a few drops of bitters and serve.

Questions & Replies

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  1. kpiergallini
    I couldn’t drink this without tweaking it. It was too bitter. It needed a bit more simple syrup. We bought pisco in a liquor store in NJ. Yay!
  2. debndanh
    We were introduced to Pisco Sours in Peru! We loved them and brought back 2 liters of Pisco. This recipe tastes like those made in Peru! We tried other recipes but this one is the best! Takes us back to Peru!!
  3. myatt69
    Had this for the 1st time in NYC with my son at a Speak Easy club. Was a little sketchy at 1st about the egg white but WOW!!! This drink is the best!!! The bartender actually had to remind me that the drink was a "sipper" because they go down a little too easy. So be careful! And warning...dont drink beer BEFORE these! Craved them tonite and was telling a friend about them and after calling around to a few local liquor stores, we found the Pisco & all the other ingredients. Mixed in the blender and are on our 3rd batch! Salute!
  4. Inner F.
    While traveling in Chile, our Pisco Sours were always prepared with white powdered sugar. And egg white of course.
  5. Bonnie G #2
    Just returned from vacation in Peru & Ecuador where we discovered this wonderful drink & how to make it. Was so happy to come here & find you'd posted it here. The only differance is instead of using the blender, we shake over ice & then strain into the glass. We brought back a bottle of Pisco with us & already had the Angostura bitters from Trinidad, couldn't wait to make it. So very good, tart & sweet and not to strong; the egg whites are a must for that frothy top that sets this amazing drink off at it's best.


  1. jdiazola
    I was introduced to Pisco Sour in Los Angeles, but it was during our trip to Peru that we discovered the real flavor, preparation and how delicious and unique this drink is. We visited the original town of Pisco, a fishermen town, where the Pisco was introduced to the world in the 16th century, an amazing culture.
  2. Charles A.
    Pisco easily available in US. In Torre del Paines, Chile, they combined egg whites and sugar (simple syrup) to form a merange for large groups. This makes it easy merange to taste, lime juice and shake. The a dash of bitters
  3. Roxanne A.
    I was married to a Peruvian and he introduced the foods and cooking methods along with family and friends. Pisco Sour's in a Peruvian restaurant in Miami where we lived. Oh Ya!! I was Hooked!! Still wanting them. At this time Pisco was available to be bought in the US liquor stores. We had taken a few weeks to visit family in Miraflores, Peru (Lima subburb). His immediate family of course took us out daily, I always order Pisco Sours. Tasted exactly what I was making (until I'd ran out, always made for my guest). Upon leaving and my inquiries about bringing some home I'd learned this. Through customs one person was able to bring back only 2 liters. We did of course. I never used anything except a White Pisco, pure lime juice, sugar (to taste) and egg whites with ice in a blender. If you make without a blender with ice, not a frozen style, just frothy and cold. Never on the rocks. Yum Yum & Yum. Careful, these Babies can "Sneak Up" on you if you are concerned, you'd never know until, well you know. Very easy to drink fast, refreshing, smooth. While in Lima & Rosarita Beach, south of Lima (beach house 1/2 of time) they too would sneak in. I'm good about holding my own, family couldn't believe I wanted or could drink more than three...Addictive for sure. Tasted same as mine (proud of myself for this). These are definitely a must try/have. I wouldn't change by adding or bitters or omitting anything other than my ingredients. Perfecto!! Serve in a rocks or short champhane glass with the froth sitting pretty. Sometimes my glasses would be fine sugar rimmed. Can dust with nutmeg if desired for garnishment, a nice touch and taste. There's a process to adding in the whites of eggs, last ingredient blending until eggs have time to froth totally. Amount dependable one amount in blender (1/2 full I would add 2 whites). You add in a splash of cold water, if desired during the start of blending. Enjoy & Salute!! Sadly I learned buying Pisco was only available in the custom stores, in the US. So, I went to the airport to get more in Miami. Not available, no where in the city, Sad. Not even the Peruvian restaurants could serve anymore. I'm not living in Miami anymore but the other major city airport custom stores didn't have either. What's up with this? Surely would love to know where and or how to purchase this wonderful spirit. Any suggestions would be awesome. Thanks and Enjoy.


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