Classic Peruvian Pisco Sour Cocktail

The citrusy, frothy-topped pisco sour is a fantastic classic cocktail that you've likely seen on bar menus. It's the national cocktail of both Peru and Chile, where pisco brandy is made and loved.

While technically in the same classification as other brandies like cognac, pisco is in a category all its own. It's high-proof, typically clear, and can range from slightly sweet to herbal and bitter. Pisco is delicious when mixed into cocktails, the most popular of which is the pisco sour.

What Is Pisco?

Who Invented the Pisco Sour?

The pisco sour's exact history is disputed; both Chile and Peru lay claims to this famous cocktail's creation. However, the generally accepted story is that it was created sometime between 1915 and 1925. This account gives credit to bartender Victor Morris, an American bartender who was working in Lima, Peru at the time. It is a classically-styled sour drink, likely influenced by cocktails such as the whiskey sour.

What Is a Pisco Sour Made Of?

There are many ways to make a pisco sour cocktail, but this basic Peruvian recipe is always a hit. Made with pisco brandy, simple syrup, lime juice, egg white, and a few dashes of bitters, the pisco sour's taste is a tantalizing mix of tart, sweet, silky, and herbaceous. It's a fabulous cocktail and an excellent excuse to explore the diverse range of piscos available.

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Tips for Making the Best Pisco Sour

To get the most authentic version of this classic Peruvian cocktail, heed the following tips: 

• Use a Peruvian pisco: Since this is a Peruvian-style pisco sour, pisco from Peru is preferred. Pisco puro is the traditional choice (made using only the Quebranta grape), but pisco acholado (a mixture of different grape varieties) will also work nicely. Pisco can be found in liquor stores across the U.S. and ordered online.
• Try Peru's preferred bitters: In Peru, Amargo Chuncho Bitters are preferred. The brand's international availability is increasing and you can even find it online. Angostura Aromatic Bitters has long been the recommended substitute.
• Use lime juice: Very tart lime juice is essential. Many recipes call for lemon juice, possibly a translation error from the Spanish word limon. Limones are actually small South American limes, similar to key limes (also known as "Peruvian lemons").
• Keep the lime skin out of your drink: The skin of limes has a lot of essential oils that can be a tad too bitter and sour, and the pith (the white part) of all citrus is bitter; when squeezing the lime, be sure to keep the flesh side facing down so the juice doesn't run over the lime peel. Avoid dropping the lime in as garnish as it will also tamper with the taste. 
• Keep the simple syrup really simple. You can use any recipe for simple syrup you want, but the easiest and yummiest option is to do a basic 1:1 ratio of white sugar to water. 
• If possible, use a real egg white: You can always use pasteurized liquid egg whites from a container, but the texture is not quite the same and can affect the look and taste of an authentic pisco sour. See more tips on using eggs in cocktails below the recipe.
• Shake your cocktail well: When you pour your cocktail into an old fashioned glass or a sour glass, you want a nice 1/2-inch layer of foam on top.