How to make a Pisco Sour


At a recent Chile event held at the National Geographic shop in London’s Knightsbridge, I had the pleasure of a master-class and tasting of this iconic South American cocktail. The Pisco Sour is unusual in being the National Drink of both Peru and Chile. The origins of which are disputed by historians and a rivalry continues today. Some suggest that the cocktail was invented by Vaughn Morris, an American bartender living in Peru in the 1920s. Others attribute the invention of the cocktail to Elliot Stubb, an English steward who allegedly mixed the drink in the port city of Iquique (which was part of Peru at the time).

The main difference between the cocktails is the Pisco itself. Peruvian Pisco is made for any of 8 approved varietals and is a pure distillate of a young wine. Nothing else is added to it and it is not left to age but rests for 3 months. Chilean Pisco is made by fermenting the grape juice before it enters the distillation process. The Chileans only have 3 approved varietals of grape and it is left to age, usually in oak casks which give it a yellowish tint.

Chilean Pisco sours tend to leave out the egg white and do not use bitters as they do in the Peruvian Recipe.

Here we will show you how to make a Chilean Pisco Sour.

3 ounces Chilean Pisco
1 ounce lemon juice
1 -2 tablespoon sugar
1/4 cup crushed ice

1. Add crushed ice and sugar to a shaker followed by Pisco and topped with lemon juice.
2. Vigorously shake until the sugar has completely dissolved.
3. Taste, and adjust sugar to your liking.
4. Serve in chilled cocktail glass.

RELATED: Peruvian pollo a la brasa recipe

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