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Resipi of Pisco Sour


  • 2 oz P

  • 1 oz lime

  • 3/4 oz simple

  • 1

  • Angostura b

  • Ice

  • Lime wheel


  1. Chill a glass in

  2. Add the Pisco, lime juice, simple syrup, and egg white to a cocktail shaker.

  3. Dry shake the ingredients vigorously for 10-15 seconds. This helps to create a frothy consistency.

  4. Add a handful of ice to the shaker and shake again for another 10-15 seconds.

  5. Strain the cocktail into the chilled glass.

  6. Add a few dashes of Angostura bitters to the top of the cocktail.

  7. Garnish with a lime wheel and serve immediately.


  • Use fresh lime juice for the best flavor.

  • If you don't have simple syrup, you can make it by dissolving equal parts sugar and water over low heat until the sugar has completely dissolved. Let it cool before using.

  • Be sure to use pasteurized egg whites to avoid any risk of salmonella.

  • You can adjust the sweetness of the cocktail by adding more or less simple syrup.

In Arequipa, there are some variations of the Pisco Sour recipe that you might encounter. For example, some people prefer to use sugar instead of simple syrup, while others add a dash of cinnamon to the cocktail. Some people also like to use different types of bitters, such as Chuncho bitters, which are made from Peruvian herbs and spices.

Pisco Sour is a beloved cocktail in Peru, and trying it in Arequipa can be a unique and delicious experience. Whether you're enjoying it on a hot day or as a pre-dinner drink, this recipe is sure to impress.

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