50ml Pisco Acholado
1 egg white
3 drops of Angustura or chuncho bitters

For the sour mix:
30ml lime juice
20ml sugar syrup

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Pisco Sour


The classic cocktail. As everyone’s tastes for sugar and sour vary, it’s definitely one you can play around with to suit yourself.


There are two ways to make this cocktail.You can either put all the ingredients into a blender with 3 ice cubes and blend until smooth, or you can fill a shaker with ice, add the other ingredients and shake vigorously for at least 30 seconds.

Carefully hold the froth back with the lid of the shaker or blender and pour the liquid into a chilled glass; you will still end up with a drink with a good head of foam.To serve, add 3 drops of bitters.


  • Chuncho bitters is a Peruvian bitters made from Andean herbs. It’s easy to get hold of, but Angostura bitters makes an excellent substitute.
  • If you need to make more than one drink, note that one egg white will make enough froth for 4 drinks if blended or 2 drinks if shaken.


  • We make all kinds of infusions with our pisco and use these to make sours.The ones we serve most frequently at Ceviche are the Physalis (Aguaymanto) Sour and the Chicha Sour.You can make them in exactly the same way, just substitute the Pisco Acholado with one of the infusions on page 216.
  • If you do decide to make the Chicha Sour, you should reduce the amount of egg white by half, as the pineapple skin in the infused pisco will create a foam when blended or shaken.