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Pisco Day: 10 recipes to enjoy the flagship drink

The fourth Sunday of July is celebrated on Pisco Day, the national distillate that fills all Peruvians with pride, for this reason, today we have decided to share ten recipes in which the flagship drink is the protagonist. Pay close attention and write down all the supplies you need.

1. Pisco Sour


  • 14 ice cubes
  • 8 ounces of pure Quebranta pisco
  • 2 ounces gum syrup
  • 2 ounces lemon juice
  • 1/2 clear
  • 4 drops of Angostura bitters


Fill shaker with six ice cubes and chill for one minute. Discard the ice and add the pisco, syrup, lemon juice, egg white and remaining ice cubes. Blend for eight to ten seconds and serve by straining into two chilled glasses. Garnish each glass with two drops of Angostura bitters.

2. Pisco Sour in the style of the English Bar


  • 4oz pure Quebranta pisco
  • 1oz lemon juice
  • 1oz gum syrup
  • 1 dash of egg white
  • 5 to 6 ice cubes


Add the ingredients and shake vigorously in the cocktail shaker.

Serve in a previously cold glass, leaving the ice in the shaker.

Finish with one to two drops of Angostura bitters.


3. Carob cocktail


  • 6 oz pure Quebranta pisco
  • 3 oz carob
  • 2 oz syrup of gum
  • 8 oz evaporated milk
  • 2 eggs
  • 16 ice cubes
  • cinnamon powder


Blend the pisco, algarrobina, syrup, evaporated milk, eggs and ice cubes for eight to 10 seconds. Serve by straining into four previously chilled glasses. Garnish with the ground cinnamon.

Cocktail Algarrobina.  (Photo: Youtube/Capture-La Abuelita Rosa Cooking)

4. Chilcano de Guinda


  • 4 oz cherry liqueur
  • 4 oz lemon juice
  • 6 oz drops of Angostura bitters
  • 10 ice cubes
  • 8 oz ginger ale
  • 2 lemon slices


In two tall glasses, distribute the cherry liqueur, lemon juice, Angostura bitters, ice, and chilled ginger ale, stirring with a teaspoon for four to six seconds. Add the lemon slices and garnish with stirrers. serve.

(Photo: Nancy Chappell)

5. Captain



  • 2 oz pure Quebranta pisco
  • 2 oz Cinzano rosso vermouth
  • 1 cocktail olive


In a four-ounce glass, pour the pure pisco and the vermouth. Add the cocktail olive and serve.

Referential image.  (Photo: Allen Quintana/El Comercio)

6. Twirl


  • 3 cups of fresh milk
  • 1/4 cup of pisco
  • 2 tablespoons of sugar
  • 1 cinnamon stick
  • nutmeg to taste
  • 1 egg
  • ground cinnamon to taste


In a saucepan over medium heat, mix the fresh milk together with the pisco, the sugar, the cinnamon stick and the nutmeg. Let it come to a boil, lower the heat and without stopping mixing add a beaten egg. Pass through a strainer and serve hot with a little sprinkled cinnamon powder.

7. Marticha


  • 2 1/2 oz Torontel pisco
  • 1 oz syrup of gum
  • 1 1/2 oz mango juice
  • dash of lemon juice
  • 1 1/2 oz passion fruit juice.


Add the pre-mix by adding 5 ice cubes in a cocktail shaker and shake for 30 seconds, serve and decorate. In the case of making the cocktail in a blender, we will add only 3 ice cubes and process the mixture.

marticha  (Photo: Pisco Museum)

8. Majeno


  • 2 oz pisco torontel
  • ½ oz apple liqueur
  • ½ oz syrup of gum
  • 2 oz passion fruit juice
  • 6-8 basil leaves.


Add some basil leaves with the syrup to the glass, press the leaves with the help of a mortar to awaken their aroma and flavor. Then we add the pisco, the set of torontel, passion fruit and apple liqueur, we homogenize the mixture with the help of a spoon. We add plenty of ice. To decorate we use 2 basil leaves, activate its aroma with a small blow and gently rub it on the edge of the glass, finally we place it on top of the cocktail as decoration.

Majeño.  (Photo: Pisco Museum)

9. Heritage Two Hundred


  • 2 oz Heritage Pisco
  • 1 oz Aperol
  • 1 1/2 oz pineapple syrup
  • 1/2 oz strawberry vinegar
  • 1/2 oz creole lemon
  • 1/2 oz passion fruit
  • 4 and strawberries.


In a shaker we crush the strawberries. With the Pisco and the Aperol, we dose the other ingredients in the cocktail shaker and shake vigorously for 40 seconds, we serve in a 12-ounce glass making a double strain.


Dehydrated orange and spearmint sprout.

Heritage Two Hundred.  (Photo: Pisco Museum)

10. Pisco Punch


  • 2 Ounces of pisco (Italy grape)
  • 3/4 ounce syrup of gum
  • 2 ounces of pineapple water
  • Juice of half a lemon
  • pineapple cubes


  • In a shaker we put each ingredient with their respective amounts, add 5 ice cubes and shake it for about 30 seconds, serve in a tall glass, for example a glass of red wine.
  • Decorate with a slice of orange and pineapple cubes.
Discover the recipe for pisco punch and go ahead and prepare the drink at home.  (Photo: official)

Source: Elcomercio

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