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Make this pisco sour recipe from Peruvian restaurant Coya, then check out their Peruvian stew and Peruvian scallops. We've also got more cocktail sours to try, including amaretto sour, whisky sour and tom collins.

What is a pisco sour?

In the 1920s, inspired by the whiskey sour, an American bar owner in Lima named Victor Morris experimented with a version using pisco. While there is evidence that pisco was being mixed with lime and egg whites in prior years, the version refined at Morris’ Bar by Peruvian bartender Mario Bruiget as the years went on is the form that grew in widespread popularity. Both Peru and Chile claim it as the national drink, though recipes differ between the countries. In Chile, egg whites are left out of the mixture, plus Chilean pisco – which follows different production methods – is used.

Pisco sour recipe

This pisco sour recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon).

Ingredients

  • 6 tbsp pisco
  • 2 tbsp lime juice
  • 2 tbsp simple syrup
  • 1 tbsp egg white
  • 3 drops Angostura bitters

Method

  • STEP 1

    Put all the ingredients, except the Angostura bitters, in a cocktail shaker with ice. Shake for less than 1 minute, then strain into an old fashioned glass. Drip the Angostura bitters into the foam and serve cold.

This Pisco sour recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon). Photographs by Nicholas Gill.

Try more easy cocktail recipes

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Authors

Virgilio Martinez
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