No trip to Peru is complete without trying their local specialty, Pisco Sour. That’s why on Insight’s new Luxury Gold journey Treasures of the Incas, as an included highlight, guests will learn from the experts how to blend the perfect pisco sour.
Can’t wait to taste it yourself? Pisco sour is the ‘Signature Drink’ at the hotel guests stay in in Machu Picchu and we have the recipe straight from the bartenders at Inkaterra Machu Picchu Pueblo Hotel.
Pisco Sour Recipe
- 3oz Pisco Queirolo Quebranta or similar Pisco spirit
- 1oz lime juice
- 1oz Cane syrup
- Ice cubes or crushed ice
- 3 drops Amargo de Angostura bitter
- 1 egg white
Preparation for 1 glass:
Mix the pisco and ice in a blender, add a dash of cane syrup, a dash of lemon juice. Then add the egg white. Shake until smooth and pour in a glass. Add a few drops of Angostura bitter.