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Peruvian Pisco Sour


  • 3 measures of pure Pisco Quebranta
  • 1 measure of gum syrup (you can prepare it at home). Same amount of water and sugar put them over medium heat until its texture changes and becomes a little dense. Pack it in a glass jar, let it cool and take it to the refrigerator. Do not mix it in cocktails while it is still hot).
  • 1 measure fresh lemon juice
  • 1/6 measure of egg white
  • 4 ice cubes
  • Drops of Angostura.


Place all the ingredients in a shaker, except the drops of angostura, in the order indicated.

Shake for 15 seconds.

Serve in a 24 cl. ice glass. and sprinkle with 3 drops of Angostura.

If you do not have a shaker, transfer the ingredients to a blender.

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