Pisco Sour is a cocktail made of Pisco, concentrated lemon juice, sugar and egg whites. In this combination, it is quite easy to drink, but be careful Pisco is known to creep up on first-time drinkers because most become quite inebriated in a short time due to its high alcohol percentage.
Here is a Epicurus recipe on how to make it:
1 egg white
2 1/2 ounces Pisco (Non-aromatic, Pure or Acholado)
1/2 ounce simple syrup (sugar water, 1 cup of each mixed)
3/4 ounce fresh lemon juice
The classic preparation is shaken over ice, but it’s also made “frozen,” in a blender with crushed ice. When a pisco sour is poured into a glass (usually an old-fashioned cocktail glass), the egg white should make at least a half inch of foam on the top of the glass. The bitters are sprinkled on top of the foam. Sometimes sugar is placed around the rim of the glass for decoration. Enjoy!
In this article about Pisco and Ica, I have drawn from numerous other articles and have cited the sources as such. Thank you.
Here you can see how Pisco is made in Puno, one of the highest cities of Peru, near Lake Tiricaca. This is done in a restaurant so that you can see the differences in home style made with normal ingredients and another with original ingredients found only in Peru such as Peruvian lemons.