~135 cal · 7g protein · 18g carbs · 5g fat (estimated, per serving)
🍽️
Pisco sour with a thick white foam and bitters drops
🇵🇪 Lima
The pisco sour was created in 1920s Lima at Morris' Bar, marrying Peru's beloved grape brandy with lime, sugar, and a frothy egg-white cap. The three drops of Angostura bitters on the foam are the finishing signature of a cocktail Peru and Chile still amiably argue over.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 1 —
•
2 oz pisco
•
1 oz fresh lime juice
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3/4 oz simple syrup
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1 egg white
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3 drops Angostura bitters
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a handful ice
Instructions
1
Add the pisco, lime, syrup, and egg white (or aquafaba) to a shaker.
2
Dry-shake hard without ice to build the foam.
3
Add ice and shake again until cold.
4
Strain into a chilled glass.
5
Dot three drops of bitters on the foam and serve.
Lima tradition.
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🌏 While it simmers — know your destination
📍
Lima. The capital where Andean and Asian cooking fused into something new.
🗺️
Peru. Coast, mountain, and jungle — plus a wave of Japanese and Chinese influence.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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