Pisco Sour by A Cozy Kitchen

Throughout this month, we’re celebrating the culture and heritage of Peru with mouth-watering recipes from Adrianna Adarme, the writer behind A Cozy Kitchen. To kick things off—and to get you prepared for your weekend festivities—we’re starting with a delicious Pisco Sour, a cocktail that originated in Lima in the 1920s. Featuring pisco, a type of brandy that is produced in Peru and Chile, it’s the perfect complement to a summer meal. Cheers!

Pisco Sour by A Cozy Kitchen - Limes

Pisco Sour
Makes 2 drinks

    4 ounces Peruvian pisco
    3 ounces lime juice (from 3 limes)
    1 egg white
    2 tablespoons white granulated sugar
    8 ice cubes
    2 drops of Angostura bitters, to finish

Pisco Sour by A Cozy Kitchen

1. Add the pisco, lime juice, egg white, sugar and ice to a shaker.

2. Shake vigorously for a minute, until drink is very frothy.

3. Strain drink into coupe glasses. Top each drink with a drop of bitters.

Pisco Sour by A Cozy Kitchen

Featured: Bodega Glassware // Marble Cutting Boards // Onyx Ice Cube Tray

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Adrianna Adarme of A Cozy Kitchen

Adrianna Adarme is a writer, recipe developer, and food blogger living in Los Angeles. You can follow her on Instagram, Pinterest, and her blog, A Cozy Kitchen.

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Josh | The Kentucky Gent

July 3, 2015

I LOVE egg-whites in cocktails! These sound delicious.

Josh | The Kentucky Gent


July 7, 2015

Best pisco is chilean!


July 8, 2015

Beautifully done, although Pisco Sours are traditionally presented in much smaller glasses. A little goes a long way. Champagne flutes make them look very pretty. Pisco Sours are meant to be served before dinner as an aperitif.

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