Recently updated on October 6th, 2022 at 04:33 pm
First celebrated in 1999, Pisco Sour Day is a jubilant and joyful homage to Peru’s favourite national drink. Made by mixing Peruvian pisco (an unaged brandy) with lime juice, simple syrup, egg white and bitters, this quintessential tipple is a must-try on any trip to South America.
Watch how you go, however. Pisco Sours are strong (or “high proof”, as they say in the trade). Enjoyed as far back as the 1500s, this potent cocktail was once considered the ideal refreshment to replace expensive alcoholic imports from Europe.
Now sold throughout Peru at market stalls, bars, restaurants and festivals, look out for little ingenious twists, from a switch in juices to a play on the flavour of the simple syrup. To keep thing classic, however, we’ve sourced the best original recipe from LimaEasy, so you can make the perfect Pisco Sour at home:
- 210 ml good quality Pisco (Aromático, Acholado or Mosto Verde)
- 140 ml sugar syrup (Jarabe de Goma)
- 70 ml lime juice (preferable freshly pressed)
- 1 egg white
- Angostura Bitters
- Crushed ice
Method (courtesy of LimaEasy)
Press out the limes and separate one egg white. Pour the Pisco, sugar syrup and lime juice into a shaker. Add the egg white and top everything up with crushed ice (when using an electric mixer, you can also use ice cubes instead). Shake well until the mix gets really foamy.
After mixing the cocktail it should be served right away, decorated with a couple of drops of Angostura Bitters on top of the foam.
If you want to try an authentic Pisco Sour, the best place to go is, of course, Lima. Visit and sample for yourself on the Highlights of Peru trip.
Image Credits: Two mini glasses of Pisco Sour © iStock/peffan. Peruvian Cocktail called Pisco Sour © iStock/atosan.