Recipe: Peru and the Pisco Sour 


Tradition and flavour define the Andean cocktail 

 Now we travel to Peru on our cocktail tour of LATAM. Like all of Latin American countries, Peru has a distinct history and some interesting traits: it was the birthplace of one of the oldest civilizations in the world, the Inca Empire. Geographically, bordered by the Andes and the Amazon, it is a land of unique natural riches. 

 In terms of this local drink, the grape is the raw material. Pisco, a word that means “bird” in the ancient Quechua language, is distilled grape. Without going into too much debate about its origin, the Peruvian Pisco Sour, without a doubt, is the best-known variant of the cocktail (there is also a Chilean version, which is not as internationally popular). 

 The history of the cocktail takes us back to the 1920s, in Lima, Peru’s capital. Morris’ Bar in Lima, opened by American bartender Victor Vaughen Morrisse, become a popular hang-out for Peruvian aristocracy and ex-pats. A local bartender, Mario Bruiget, created the modern cocktail recipe by adding drops of Angostura and egg whites. Since then, it has become an international phenomenon. Let’s get to the recipe for this iconic cocktail! 


60ml of Pisco 

30ml of lemon juice 

20ml standard syrup 

1 egg white 

3 drops of Angostura bitters to finish 


Shake the contents vigorously in a cocktail shaker with ice cubes, before straining into a glass. Add the bitters to finish. 


About Author

Economist, drinks specialist, founder of the House of Cachaça, and also runs IMC Drinks, a company that promotes the development of Brazilian drinks overseas.