Pisco sour week: Coya’s Pisco cocktail

  • serves 1
  • Easy

Celebrate London Pisco Sour Week with this great cocktail from Coya. It's made with Peruvian brandy, fresh lime juice, egg whites, and more...



  • 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 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.