Celebrate National Pisco Sour Day with this Recipe

Every first Saturday of February, Peru honors its flagship drink, the Pisco Sour, with festivals, contests and parties throughout the city of Lima, and along the coast.  Here’s a great and simple recipe for you to wow your friends with your barman skills.

Pisco is Peru’s national drink.  It is a liquor derived from grapes which originated in the 16th century in the town of Pisco (in Ica), and spread across the coast of Peru to the delight of all who tried it.  The Pisco Sour, Peru’s most notorious alcoholic beverage is made with Pisco.  It is a refreshing and tangy drink that pairs perfectly with Ceviche, as well as typical, spicyPeruvian Criolla food.  The Pisco Sour is the most popular Peruvian cocktail, and it is offered as a welcome drink in many places.

The recipe we recommend follows the 4-1-1 formula which consists in 4 ounces of pisco for every ounce of sugar cane syrup (jarabe de goma) and ounce of lime juice.  However, you can adapt this formula to suit your palate.  A sweeter Pisco Sour will require a 2-1-1 mix, whereas a drier drink can be achieved with a 3-1-1 mix.


– 4 ounces of pure pisco (pisco made with only one type of grape)

– 1 ounce of sugar cane syrup

– 1 ounce of lime juice (the greener the better)

– 1/2 egg white

– 2 ice cubes

– 2 drops of Angostura Bitter


1.  Use a cocktail shaker or blender.  Place ingredients in the following order:  first the pisco, then the syrup, then the lime juice and finally the egg white.

2.  Place ice cubes.

3.  If using a cocktail shaker, shake for 10 seconds.  If using a blender, do so for 5 seconds.

4.  Fill half of the glass, pause, and then complete the other half, making sure you have a nice frothy top.

5.  Decorate with two drops of Angostura Bitter (optional)

Now you can celebrate with the rest of Peruvians.  Enjoy!

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