There’s much to love about Lima – the culture, the people, the things to see and do, the food. But top on the list of many traveler’s is one drink in particular: the Pisco Sour.
There are eight varieties of grapes that produce Pisco in the following five regions of Peru: Lima, Ica, Arequipa, Moquega and Tacna. The different varieties of grapes possess characteristics that define the flavors and aromas of Pisco and can be divided into two classifications, aromatic piscos and non-aromatic piscos. The former are mostly used as apperitifs or digestifs to open the palate before a meal and to aid in digestion after a meal. Non-aromatic piscos are of the variety that are used to make cocktails such as the Pisco Sour or Chilcano. This Peruvian brandy has an alcohol volume of 42% and is 84 proof, making it an excellent choice to liven any party.
While there are many variations of Pisco drinks (you can google them and get TONS of recipes), in Lima the Pisco Sour gets top marks.
You take 3 shots of non-aromatic Pisco, 1 shot of freshly squeezed lime juice, 1 shot of simple syrup, 1 egg white, and 2-3 drops of angostura bitters on top.
Of course, it sounds much more simple than it is. Isn’t it that way with all cocktail drink making?
At Lima Gourmet Company, we offer a really fun and quick (1 hour!) hands-on experience so you can learn all you need to know about the Pisco Sour.
So are you ready to have a little fun and learn how to make the perfect Pisco Sour? Book your one-hour tour today!
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Things to do in Lima that make people fall in love with the city - that's precisely what we're after. We're Lucas and Sam, a Peruvian-American couple who have run the top tour in Lima for the past seven years. It’s no coincidence that the best activities in Lima have to do with Peru’s amazing cuisine. This Kansas City girl and Lima native have lived all over the world in their corporate past lives but they traded in the daily grind for sharing their love of good food, showing off the city’s secrets and meeting awesome people along the way.
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