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Pisco Sour

“Eggshells, fruit, lime…cloves boiled together…I watched this expert bartender make it and now I know the secrets!” my father says as he convinces us he is an expert in all things Pisco Sour, the national cocktail of Peru!

A trip to Peru brought my father back home obsessed with perfecting the Pisco Sour. Funny thing how projects like this will rally an entire group to join in (could be because alcohol is involved). We learned that alcohol is made with a Muscat brandy called pisco (sub grappa if you are desperate).

Maybe I’m a bit biased, but I am LOVING my version…

Yield: 1 (10-ounce) cocktail



  • 1 pasteurized egg white
  • juice of 1/2 lime
  • 1 tablespoon spiced plum jam, or more to taste
  • 1 tablespoon apple butter, or more to taste
  • **Substitute a few drops Angostura bitters
  • 1/4 cup crushed ice
  • 2 ounces Peruvian Pisco


In a shaker with no ice dry shake egg whites for 1 minute until frothy.

Pack shaker with ice and add lime juice, jam, and apple butter and shake until chilled. Strain into a small glass.

Garnish with lime zest and serve.