How to make pisco sour

Pisco sour (1915-1924)

Pisco Sour is the national cocktail of Peru and Chile. It was created around 1915 – 1920s by an American bartender, Victor Vaughen Morris, in Peru.

Initially, the recipe was a variation of the sour family of drinks, and later another local bartender, Mario Bruiget, added Angostura bitters and an egg white.


How to make pisco sour
Prep Time 2 minutes
Total Time 2 minutes


  • 2 oz Pisco brandy
  • 1 oz fresh lime juice
  • 1 oz simple syrup
  • Few drops of Angostura Bitters
  • 1 egg white


  1. Dry shake, no ice, all the
    ingredients for about 10 sec, add ice, and shake it again.
  2. Strain into a small cocktail glass.
  3. Garnish with Angostura Bitters on top of the foam created by the egg whites.
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