How to make the perfect pisco sour

We celebrated Pisco Sour Week with Casita Andina

Raise a glass with this winning Pisco Sour; adaptable to personal taste whether this be sweet or sour. It’s a classic that can be made in two ways.

We went down to Casita Andina, part of the Ceviche chain to see how it’s done – recipe from Martin Morales, Chef and Founder of Ceviche, Andina, and Casita Andina restaurants below.

But if you aren’t drawn in by our glorious content and can’t be bothered making your own, take advantage of our ‘after hours’ offer and get a Pisco Sour cocktail and snacks for £9 at Ceviche restaurants for the rest of the week and get someone else to do it for you.


  • 50ml Pisco Quebranta
  • 1 Egg White
  • 2 drops of Peruvian Chuncho Bitters or Angostura bitters
  • 30ml Lime Juice
  • 20ml Sugar Syrup


Either fill a shaker full of ice and all ingredients or use a blender with ingredients and 3 cubes of ice.

Shake or blend for 30 seconds.

Using the lid of either appliance to hold back the foam, pour the liquid into a chilled glass and serve with drops of bitters.


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