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Pisco Sour

Australian Gourmet Traveller recipe for Pisco Sour.

By Lisa Featherby
  • Serves 4
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Pisco Sour
The Pisco Sour is Peru's national drink. Pisco, made in Peru and Chile, is a grape brandy which is also used in many Peruvian dishes as well as drinks. The Pisco Sour packs a punch, although it is easy to drink and perfect for summer entertaining. Traditionally, it's shaken over ice, but it's also easy to throw everything into a blender and make a batch. Raw eggwhite gives the drink a creamy, frothy finish; it's important when using raw eggwhite to make sure the eggs are fresh, clean and uncracked.


  • 240 ml pisco
  • 3 tbsp raw caster sugar
  • Juice of 6 limes
  • 2 eggwhites
  • To serve: angostura bitters


  • 1
    Chill 4 tumblers in the freezer. Thoroughly process pisco, sugar, lime juice and eggwhite in a blender with 6-8 ice cubes until smooth, frothy and white (1 minute). Pour into chilled glasses, add a few drops of bitters to taste and serve immediately.