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Pisco Sour Day

History of Pisco

Pisco is a colourless or yellowish coloured brandy produced in winemaking regions of Peru and Chile. It was developed by 16th-century Spanish settlers as an alternative to the brandy that was being imported from Spain. Pisco is made by distilling fermented grape juice into a high-proof spirit and is technically a brandy.

Peru's National Drink

Pisco has an alcohol percentage of between 38% and 48%.
There are four main kinds of Pisco:-

Pisco Puro. This type of Pisco is used mostly for cocktails. The Pisco Puro is made from the black, non-aromatic Quebranta grape.

Pisco Arom├ítico. It is very aromatic and fruity with a strong, intense flavour. This Pisco variety is great for sours and other cocktails. The Pisco Arom├ítico is only produced from Muscat grapes like muscatel, Italia, albilla, and torontel.

Pisco Acholado. This blend can be drunk as a shot. The Pisco Acholado is a mixture of various grapes. 

Pisco Mosto Verde. The Mosto Verde Pisco is made from grapes that have not been allowed to ferment completely and has a much higher sugar content than other Pisco types. The resulting taste is smooth, velvety, and full-bodied and drunk straight. The sophisticated production process makes it the most expensive Pisco.

Pisco Sour

When prepared right a Pisco Sour is a fine balance between the quite strong Pisco, the intense lime juice and the sweetness of the sugar syrup.

The key ingredients for a great Pisco Sour are Pisco, tart lemon/limes, egg white & Angostura bitters.

The classic preparation is shaken over ice. When a Pisco Sour is poured into a glass, the egg white should make at least 1 1/2 cm (half an inch) of foam on the top of the glass. The Angostura bitters is then sprinkled on top of the foam, usually just 2-3 drops.

Pisco Sour Recipe

2oz Pisco
1oz lemon/lime juice

1oz sugar syrup *

1 egg white
2 drops Angostura bitters
ice cubes


Put the Pisco, lime juice, sugar syrup and egg white into a shaker

Shake for 10 seconds

Add some ice cubes

Shake vigorously for another 20 seconds or until the mixture gets foamy.

Pour into your desired glass through the strainer.

Froth will come to the top.

Add 2 or 3 drops of Angostura bitters on the top of the foam.

Add a slice of lime to the lip of the glass (optional).


* To make sugar syrup
Put one cup of sugar and one cup of water in a saucepan.
Turn the heat to low and stir until sugar dissolves and the mixture is clear.
About 3 or 4 minutes.
Allow to cool before using in your Pisco Sours.

Pisco Sour

Click here for more Pisco Cocktails.
Pisco pairs beautifully with many mixers so do some experimenting with citrus (lemon, orange and lime), berries (blueberry, strawberry, raspberry), herbs and spices (mint, rosemary, cinnamon), as well as tree fruits, melons, honey or ginger. 


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