Peruvian (Pisco Sour)
Peru's national cocktail and masterful blend of pisco, fresh lime juice, simple syrup, and egg white, crowned with aromatic bitters. A harmonious fusion of indigenous heritage and international influence.
23%
ABV
medium
Difficulty
coupe
Glass
Flavor Profile
History & Heritage
“The Pisco Sour was invented in 1954 by Ramón "Monchito" Marrero at the Caribe Hilton's Beachcomber Bar in San Juan—wait, that's the Piña Colada! The Pisco Sour was actually created by Victor Vaughen Morris at his Morris Bar in Lima around the early 1920s, then perfected by bartender Mario Bruiget who added the egg white and bitters. Declared Peru's national drink in 1978, it represents the perfect marriage of pisco's grape character with bright lime acidity, unified by the silky foam that defines this iconic South American cocktail.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
1 oz
0.8 oz
1 whole
3 dashes
Method
Technique transforms ingredients into something extraordinary.
Chill a small coupe or Nick and Nora glass in freezer
Combine pisco, lime juice, simple syrup, and egg white in shaker without ice
Dry shake vigorously for 15-20 seconds to emulsify egg white
Add ice to shaker and seal again
Wet shake vigorously for 10-15 seconds until outside is frosty
Double-strain through Hawthorne and fine-mesh strainer into chilled glass
Allow foam to settle, then carefully dash bitters onto center of foam
Glassware
Served up in a chilled 6-ounce coupe or Nick & Nora glass
Garnish
Three distinct drops dashed onto the foam surface
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Use only freshly squeezed Key lime juice - never bottled
The dry shake is crucial for proper foam development
Double-strain for silky smooth texture
Chill everything including the pisco if possible
Apply bitters gently on foam surface for aromatic impact
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Peruvian (Pisco Sour).
Original Morris Bar Style
The simpler original without egg white, just pisco, lime, and sugar.
Changes
3-2-1 Ratio
Common bar ratio: 3 parts pisco, 2 parts lime, 1 part syrup.
Changes
Maracuyá Sour
Passion fruit variation popular in Peru.
Changes
Chilcano de Pisco
Peru's other classic pisco cocktail with ginger ale.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Boston Sour
A whiskey sour with a silky crown—bourbon, lemon, and simple syrup shaken with egg white for a classic foam.
Brandy Sour
A smooth, citrusy sour—brandy shaken with lemon, simple syrup, and optional egg white for a velvety cap.
Whiskey Sour
A timeless blend of whiskey, lemon, and sugar shaken silky with egg white—template for the entire sour family.