Pisco Sour Recipe

three Pisco sour cocktails

Pisco Sour Recipe

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Pisco Sour Recipe

The Pisco Sour is a South American classic loved by the masses and fiercely contested over its origin. Chile and Peru both lay claim to the cocktail including pisco itself! 

Most accounts agree that it was American ex-pat Victor Morris who created the Pisco Sour recipe at his Morris’s bar in Lima, Peru 1915. 

As with most sour cocktails, the core ingredients are spirit, citrus, sugar and egg white. The spirit being Pisco gives it a unique flavour as it is distilled from grapes. 

Generally, flavours range from dry and earth to more pungent and fruity which gives room to play around with the cocktail recipe. 

The addition of bitters also makes the pisco sour stand out with Angostura bitters or Amargo Chunco bitters preferred. The addition of bitters on top of the fluffy foam adds an attractive garnish to the cocktail alongside some floral fragrance. 

We like to add 3 large circles and use a toothpick to make hearts out of each one. The reason we prefer Amargo Chunco bitters is it a product of Peru with over 30 various roots, peels, herbs and flowers collected from the Peruvian forest. 

In some parts of Chile, the recipe is adapted to use Chilean Pisco, Pica lime and excludes the bitters and egg white. The pisco sour recipe Chile has also been know to feature other fruits like pineapple or even coca leaves. 

Either way, it’s a delicious and refreshing cocktail perfect for the region and both countries see it as their national drink. 

Whilst lemon or lime juice can be used for the recipe we prefer to use both to play with the acids and the egg white is a must for the creamy texture that binds the drink together.

Recipe for Pisco Sour

three Pisco sour cocktails

Pisco Sour

A classic sour cocktail hailing from the South American regions of Peru. Pisco the national spirit is the base of this drink.
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Drinks
Cuisine Cocktail
Servings 1 Cocktail
Calories 150 kcal


  • Shaker
  • Coup Glass
  • Hawthorn Strainer
  • Tea Strainer


  • 50 ml Pisco
  • 12.5 ml Lemon Juice
  • 12.5 ml Lime Juice
  • 15 ml Sugar Syruo
  • 20 ml Egg White
  • 3 drops Amargo Chunco Bitters


  • Add all ingredients to your shaker.
  • Shake without ice for around 10 seconds to create foam from the egg white.
  • Add ice to the shaker and shake again for a further 10 seconds.
  • Using your strainers, double strain the cocktail into the glass.
  • Garnish with a few drops of bitters.
Keyword classic cocktails

Spirits of Latin America

Whilst we are on the subject of South America, for those who want to learn more we fully recommend the latest book from Ivy Mix. The book is an informative eye-opener to the world of alcohol production in South America. 

From the strange methods of Pechuga to legal issues with Mezcal, there is an abundance of knowledge bombs with her own personal experiences littered within.

The stunning photography by Shannon Sturgis brings the book to life emphasing the colour of the language used to describe the people and spirits. Among the photos of agave fields and tahona wheels are a number of cocktail recipes by Ivy Mix with the classic Pisco Sours recipe being one of them.

“Morris’s Bar, opened in 1916 in Lima, Peru, by American ex-pat Victor Morris, solidified Pisco’s place within the world of classic cocktails with the Pisco Sour, for which Morris is credited as the inventor. 

Morris died in 1939, at which point his many bartenders spread around the world, carrying the Pisco Sour and other great drinks with them. At our current moment in history, the Pisco Sour is what keeps Pisco on the map.”

You can learn more about Ivy Mix and her new book, On The Back Bar podcast. Her book is set to be released on May 26th but

spirits of Latin America bartending book
Buy Now from Amazon

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