In the two months we’ve been in Peru I’ve definitely adopted the local passion for pisco - the traditional Peruvian brandy. But you don’t have to travel to the Land of the Inca to enjoy the country’s signature drink. 

Here’s Peruvian chef Nacho Selis’ (Hotel Sol y Luna) recipe for a traditional Pisco Sour.

2 ounces pure Pisco
1 ounce lime juice
1 ounce sugar syrup
1 egg white
1 dash Angostura bitters* (optional)

Beat the egg white and sugar in a blender. Add pisco, lime juice and cracked ice. Shake well, then pour into a chilled cocktail glass and add bitters*.


CUSCO TRAVEL TIP: The Lobby Bar at the Hotel Montasterio offers short pisco seminars each evening where you can learn about the pisco-making process, various types of grapes and different varieties before indulging.

For a delicious listing of free pisco recipes, check out The Pisco Book/Recipe Listings



About Ellen Barone: Consumer travel expert Ellen Barone is the founder and publisher of and Learn more here and connect on Twitter at,FacebookGoogle+ and LinkedIn.



Ellen Barone has been creating words and images for travel and tourism since 1998. She co-founded and publishes the group travel blog and is currently at work on her first book "I Could Live Here".