Peruvian Pisco Sour Cocktail

Pisco Sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Chile and Peru.The drink's name comes from Pisco, which is its base liquor, and the cocktail term Sour, in reference to sour citrus juice and sweetener components.

Pisco is a white brandy,  distilling fermented grape juice into a high-proof spirit, original from Peru is produced only using copper pot stills, like single malt Scotch whiskies.  The production of a regular Peruvian Pisco bottle requires 8 kilograms of grapes.

Four distinct types of pisco were thus designated:

Puro (Pure), made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted ("pure" pisco should contain only one variety of grape).

Aromáticas (Aromatic), made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot.

Mosto Verde (Green Must), distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol.

Acholado (Multivarietal), blended from the must of several varieties of grape.

This recipe is Moncada Yachts Director's, Alexander Buckley Bryce, favourite and we want to share it with you. We hope you enjoy it!


3 onz Pisco (preferably of the Acholado type)

1 onz of Lime Juice

1 onz Simple Syrup

1/2 egg white

2 dashes of Angostura bitter


Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker.

Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.

Strain into an old-fashioned glass, and sprinkle the Angostura bitters on top of the foam.

And serve immediately.