WATCH: How To Make A Pisco Sour (And Convince Everyone That You're A Pro Mixologist)

It’s totally fine that you’ve never heard of a pisco sour. Neither had we until we got an invite to London’s first Pisco Sour Week back in February. Not ones to turn down a session on the sauce, we went to see what all the hype was.

And we’re bloody glad we did. We found a cocktail that we’ve since been perfecting in our kitchens in time to bust out at the first barbecue of the summer. This Peruvian booze, made from distilled grapes, is the ultimate alternative to a well-stocked beer bucket. It comes from the home of killer grilling, contains Rocky’s favourite, raw egg, and has a bitterness that’s the perfect antidote to a sun-scorched face.

And before you mention it, yes, we know that if you ask for one of these in your local tonight, all you’ll get back is a strong “You what, son?” with a dash of stinkeye from the bartender. Luckily, it’s easy to make at home.

We asked Fabiano Latham, pisco pro and head honcho at swanky bar Chotto Matte, to prove it…


60ml pisco
20ml fresh lime juice
20ml sugar syrup
½ fresh egg white
1 drop aromatic bitters
5 ice cubes

How to make it

01  Blend everything but the bitters until you can’t hear the ice crushing any more.

02  Strain into a stemmed glass. Remember to hold back the ‘fluffy’ foam until the end.

03  Drip a single drop of bitters into the centre. Serve.

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