Food

How to make a Pisco Sour (according to Peruvians)

Hola from Peru! We’re deep in the Sacred Valley on our trek towards Machu Picchu. But we’ve found strong enough wifi + just enough time to post something we learned that involves alcohol!

A Pisco Sour made in the Huacahuasi Valley in the Andean mountains of Peru.

If you’re looking for something fun to serve at your New Years Eve party, or just looking for a quick way to get your friends tipsy (Peruvian pisco can range from 60-80 proof!) we learned this recipe in Peru for their national cocktail — the Pisco Sour.

We’ve been drinking and enjoying them all through our time in Peru, but we haven’t been able to drink as many as we’d like because alcohol and altitude don’t mix very well. But, thanks to some friendly locals in the Huacahuasi Valley, we learned how to make them for ourselves once we get home/back to sea level!

Fortunately for us (and you!) the recipe is surprisingly easy for how awesome this drink is…

How to make a Pisco Sour

INGREDIENTS:

  • 3 oz Pisco (apparently Intipalka Pisco’s Quebranta or acholado are the best ones to use)
  • 1 oz lime juice
  • 1 oz simple syrup
  • 1 oz egg white
  • 8-10 ice cubes
  • 3 drops Augostora bitters

Basically just remember “3-1-1-1” and you’re good!

INSTRUCTIONS:

  1. Pre-chill your glasses (maybe add the 8-10 ice cubes to them beforehand)
  2. Add the ice cubes to a shaker
  3. Add your ingredients (pisco, lime juice, simple syrup, egg white)
  4. Shake
  5. Pour into your empty pre-chilled glass
  6. Put a few drops of bitters on top
  7. Serve

ALTERNATIVE FOR LARGE PARTIES:

  1. Pre-chill your glasses (maybe add the 8-10 ice cubes to them beforehand)
  2. Throw all the ingredients into a blender
  3. Pour into empty chilled glasses
  4. Add drops of bitters on top
  5. Serve

Bonus: The “cheers”

Before you drink your Pisco Sour, you can say this instead of cheers.

“Arriba [raise your glass], abajo [lower your glass], al centro [hold your glass out in front of you], a’ dentro! [drink]”

Thanks to Mountain Lodges of Peru for the great trip so far and this cocktail knowledge. Have you tried a Pisco Sour? Do you have recipe alternatives to share?

Megan Finley Horowitz

I'm a part-time writer, editor, and full-time eater from Los Angeles. I live with my husband/travel partner, our rescued senior chihuahua and grumpy-ass cat.

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