Drinks, pisco sour, trader vic

PISCO SOUR variations

PISCO SOUR variations, Trader Magnus

In order to make a PISCO SOUR, I turned to Trader Vic’s Bartenders’ Guide, and found this:

Juice of ½ lime
1 dash sugar syrup
2 heavy dashes Angostura bitters
1 egg white
3 cl Pisco
Shake with ice cubes. Strain into chilled footed iced-tea glass. Decorate with fresh mint and a fruit stick.

I found it to be too sour for my taste, so I did some research and found this recipe online (source unknown):

6 cl Pisco
3 cl fresh lime juice
2 cl sugar syrup
1 egg white
1 dash Angostura bitters
Shake with ice cubes, strain into cocktail glass.

Now that’s more like it! (pictured above)

Other variations:

6 cl Pisco
1½ cl sugar syrup
1½ cl lemon juice
½ orange slice (garnish)
1 maraschino cherry (garnish)
Shake with ice cubes, strain into cocktail glass. Garnish with the orange slice and cherry.

12 cl Pisco
3 cl sugar syrup
1 teaspoon bar sugar
3 cl lemon juice
1 egg white
Angostura bitters
Shake everything except bitters very well with ice cubes. Strain into 4 chilled cocktail glasses. Add a dash of bitters in top of each serving.


  1. Hope that you are making sure to use Peruvian Pisco — don't know if you can find Macchu Pisco which has won the most awards in competitions this year (it's a single-grape Pisco made from the Quebranta grape, which his the original grape that the Spanish brought to Peru 500 years ago.)

  2. Until recently, only chilean Pisco Capel has been available in Sweden. Now three Peruvian brands are available – Puro Quebranta, Pisco Acholado and Pisco Italia – which one do you recommend?

  3. The Peruvian quebranta style is ideal but Peruvian methodology is hampered by tradition-focussed regulation. Try the more complex and aromatic Chilean piscos such as Monte Fraile (hard to find in EU) or Ocult' both of which are 'reposado' for a while in French Oak. And no, I am not Chilean, I am just objective and unbiased!

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