One of the most popular cocktails in Peru is the Pisco Sour. It is based on the Pisco (kind of brandy) and the first creation originated in Lima in the early 1920s. There are many stories who created it first and even international discussions (between Peru and Chile), but nevertheless it is a must for every Peru visitor.
Apart from the Pisco other main ingredients are lime juice, egg white and sugar syrup. Usually the cocktail is served in three sizes: Single, Double or "Catedral" (Cathedral). When prepared right the drink is a fine balance between the quite strong Pisco (alcohol percentage of between 38% and 48%), the intense lime juice and the sweetness of the sugar syrup. Be careful when ordering your first Pisco Sour Catedral as the mix is very deceptive...
LimaEasy's Recipe for Peruvian Pisco Sour
To make a great Pisco Sour you should use a good quality Pisco as it makes a big difference: Preferable a Pisco Aromático, Pisco Acholado or even the most expensive Pisco Mosto Verde.
Our recipe is based on a mix of 3:2:1 (3 parts Pisco, 2 parts sugar syrup and 1 part lime juice). If you like it a little bit stronger you can add one part of Pisco, but keep in mind that the idea of the cocktail is the balance of all key ingredients. Don't blame us for getting drunk while experimenting with your perfect ratio!
Ingredients for Peruvian Pisco Sour
- 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
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 Angostura Bitters on top of the foam.