Pisco sour

  • serves 1
  • Easy

Try Peruvian restaurant Coya's classic cocktail, made with Peruvian brandy, fresh lime juice and egg whites, then check out some unique twists


Try this pisco sour recipe from Peruvian restaurant Coya, then check out our amaretto sourwhisky sour and more cocktail sours.



  • pisco 1615 Quebranta 50ml
  • fresh lime juice 25ml
  • organic pasteurised egg white 25ml
  • simple syrup 15ml
  • Amargo Chuncho bitters or Angostura bitters 3 drops to garnish


  • Step 1

    Pour all the ingredients (pisco, fresh lime juice, egg white, syrup and bitters) in a cocktail shaker, add a scoop of ice cubes, shake vigorously for 6-8 seconds, to build froth in the drink through egg.

  • Step 2

    Strain the drink into a small tumbler and garnish with three drops of bitters poured in the centre of the drink.