The Pisco Sour is Peru’s National Drink. According to cocktail historians, an American bartender made it popular at his bar in Lima during the early 1900’s.
This preparation follows the traditional ratio for sours, used in drinks such as the Whiskey Sour. However, instead of egg whites, aquafaba makes it vegan. Aquafaba is the unsalted water from canned chickpeas. Use it instead of water from home-cooked chickpeas.
When selecting the pisco, look for a brand made in Peru with Quebranta grapes or an Acholado blend. They will hold up better to the citrus. —Nico Vera
Aromatic bitters or cinnamon powder
In This Recipe
Combine the pisco, lime juice, simple syrup, aquafaba, and ice cubes in a tall kitchen blender. Blend on high for 30 seconds to make a thick foam and crush the ice.
Pour evenly into 2 glasses. Garnish each drink with 3 drops of bitters or with a sprinkle of cinnamon powder.