Pisco Sour

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

There are dozens of stories about the origin of this popular cocktail, but most connoisseurs agree that it was first made at the Morris Bar, in Lima, in the early 1900s. This place was very famous for the quality of its Pisco Sours and the buzz it gave its drinkers.


  • 9 ounces Pisco
  • 3 ounces lime juice
  • 4.5 ounces


  1. Process the Pisco, lime juice, simple syrup, ice cubes, and egg white in a blender until frothy.
  2. Serve in a glass and add a drop of Angostura bitters.