No visit to Lima is complete without a pisco sour, Peru’s national cocktail. It is made with pisco, a grape brandy produced on the coast of Peru since colonial times.
What is pisco?
Pisco is distilled from fresh grape wine, without adding water or aging it in wood, which keeps the aromas of the grape. It is produced in the coastal valleys of Lima, Ica, Arequipa, Moquegua and Tacna, and takes its name from the port of Pisco, from which it was shipped during the Viceroyalty. There are several types, depending on the grape: Quebranta, the most traditional; aromatic varieties such as Italia and Torontel; and acholado, a blend of grapes.
The birth of the pisco sour
The pisco sour became popular in Lima in the 1920s at the Morris’ Bar, run by an American bartender named Victor Morris near the Plaza Mayor. Over the years, the recipe was perfected in the bars of Lima’s great hotels and became a symbol of the country. Peru celebrates National Pisco Sour Day on the first Saturday of February.
The classic recipe
- 3 oz (90 ml) of Quebranta pisco
- 1 oz (30 ml) of fresh lime juice
- 1 oz (30 ml) of simple syrup
- 1 egg white
- A cup of ice
Blend or shake all the ingredients until frothy, serve in a glass and add three drops of Angostura bitters on top of the foam.
Other pisco drinks
The chilcano, made with pisco, ginger ale, lime juice and ice, is a lighter and very refreshing option, especially popular in summer.
Try it in Lima
Ask your guide for the best places to enjoy a pisco sour in the Historic Center, Miraflores or Barranco during your Lima Private City Tour.