For around a hundred years, the Pisco Sour has been a favourite across the bar.
Combining Pisco, Lime Juice, Sugar Syrup, Egg White and, of course, the obligatory Angostura Bitters, It’s frothy yet smooth; it’s earthy, yet also sweet and a little tart.
Sure, Peru and Chile may argue as to who invented it, but most people tag American bartender Victor Morris as having whipped it up in his bar in Lima.
Probably the most famous Pisco cocktail, the drink does actually state the exact type of Pisco that should be used. Still, Dana Lachenmayer from New York’s Modern Japanese and Peruvian fusion venue, Llama San, believes that you can’t go wrong with Suyo Pisco’s Quebranta.
For more information on variations within Pisco, see our podcast with the founders of Suyo at
For more information on Llama San, go to llamasannyc.com
For more information on Suyo, go to suyopisco.com
0.5oz Cane Syrup
0.75oz Lime Juice
Garnish – Angostura Bitters
Add all ingredients to a shaker and dry shake, before adding ice and shaking again, then strain into a chilled glass. To garnish, use several drops of Angustra Bitters, then with a straw swirl the bitters.