Last year I went to Peru to visit Machu Picchu. It was a great trip that was accented by pisco sours at just about every place we stopped for a snack or bite to eat. It’s quite popular all over Peru. There are only 4 ingredients, plus ice, and the more you shake it, the better it will look and taste!

Pisco Sour Cocktail
makes 1 serving


2 1/2 oz Pisco Barsol Quebranta
1 oz Fresh Lime Juice
3/4 oz Simple Syrup*
1 Fresh egg white
few drops Angostura Bitters

1 Lime wheel, for garnish


Add pisco, lime juice, simple syrup, and egg white to a shaker and fill with ice.

Shake vigorously and strain into a rocks glass or martini glass.

Gently add 3 drops of bitters onto the foam. Using a straw, swirl the bitters into a simple design.

Garnish with a lime wheel and serve.

*to make a simple syrup, mix 1 cup of granulated sugar with 1 cup of water in a small saucepan. Bring to a boil and stir until sugar is fully melted. Remove from heat and cool. Chill in the refrigerator until ready to use. If you’re only making a few drinks, make a smaller amount (1/2 cup water with 1/2 cup of sugar).