Pisco Sour


Pisco Sour

The Pisco Sour is the perfect summertime drink. Take the Pisco, a white, aromatic spirit, add some lime, add a few dashes of bitters — and you’ve got the recipe for refreshment!

As it is with cocktail history, there is some conjecture about the origins of the Pisco Sour. What we do know is that Victor Morris, an American bartender who opened Morris’ Bar in Lima, Peru sometime around 1916, certainly popularised the drink.



  1. Place all ingredients except bitters in a blender.

  2. Blend at high speed for 20 seconds.

  3. Pour mixture over ice in a cocktail shaker.

  4. Shake vigorously until cold.

  5. Strain into glass.

Tips from our Pisco Master:

  1. Use Quebranta Pisco, apart from being the signature varietal for Pisco production in Peru, is also the best type for making this classic Cocktail due to its solid structure.  Unlike those cocktails where you can skimp on expensive spirits, a good Pisco Sour requires a good Pisco. Shell out a bit for your bottle!

  2. Use only one drop of bitters and no more, otherwise, the richness of the bitters will overpower the other ingredients. The main purpose of the bitters is to add that extra aroma from its botanical notes.

  3. If you find that your Pisco Sour is too sweet for you, change the recipe a bit and make a 3-1-1 version: 3 parts of Pisco, one part of sugar and one part of lime. It works the same if you prefer it sweaters, just add an extra 15ml of sugar syrup.



  • 60ml Pisco Quebranta

  • 45ml Lime Juice

  • 45ml Sugar Syrup

  • 15ml Egg whites

  • Angostura Bitters

Clive Morley