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Pisco Cocktails for Fiestas Patrias: Pisco Sour, Peruanísimo, Chilcano al Ají Amarillo & Maracumiel Sour
by Giacomo Bocchio
recipe medium Peruvian

Pisco Cocktails for Fiestas Patrias: Pisco Sour, Peruanísimo, Chilcano al Ají Amarillo & Maracumiel Sour

Master bartender Juan Carlos Gómez joins Giacomo Bocchio to teach four classic and signature Peruvian pisco cocktails in celebration of Pisco Day and Fiestas Patrias. The lineup includes the iconic Pisco Sour, the original Peruanísimo with chicha morada, a spicy Chilcano al Ají Amarillo, and the creative Maracumiel Sour with honey and passion fruit.

10m Prep
5m Cook
15m Total
4 Servings
pisco pisco-sour cocktail peruvian fiestas-patrias chicha-morada aji-amarillo maracuya chilcano

Ingredients

Chilcano al Ají Amarillo
  • 1.5 oz Pisco Quebranta
  • 0.5 tsp Ground ají amarillo paste (boiled, skin removed, blended)
  • 100 ml Ginger ale (to top up)
Maracumiel Sour
  • 3 oz Pisco Italia
  • 1 oz Honey
  • 1 oz Passion fruit juice (freshly squeezed)
  • 1 piece Egg white
Peruanísimo
  • 2 oz Pisco Acholado
  • 2 oz Orange juice (freshly squeezed)
  • 2 oz Coconut cream
  • 3 oz Purple chicha morada (homemade preferred)
Pisco Sour
  • 3 oz Pisco Quebranta
  • 1 oz Fresh lemon juice (freshly squeezed)
  • 1 oz Gum syrup
  • 1 piece Egg white
  • 2 drops Aromatic bitters

Steps

  1. 1
    Chill the glassware by placing ice cubes in the serving glass before preparing any cocktail.
    Tip: A bartender spoon can chill a glass in about 8 seconds using a controlled spinning motion.
    ~1 min
  2. 2
    PISCO SOUR: Add 5-6 ice cubes to a Boston shaker. Add 3 oz Pisco Quebranta, 1 oz fresh lemon juice, 1 oz gum syrup, and 1 egg white.
    Tip: Gum syrup produces a creamier mouthfeel than plain simple syrup.
    ~2 min
  3. 3
    Shake vigorously for 8-12 seconds. Strain into chilled glass in two pours to homogenize the foam. Finish with 2 drops of aromatic bitters.
    ~2 min
  4. 4
    PERUANÍSIMO: Add ice to shaker. Add 2 oz Pisco Acholado, 2 oz orange juice, 2 oz coconut cream, 1/4 oz lemon juice, and 3 oz chicha morada. Shake well and strain over fresh ice.
    Tip: Homemade chicha morada with cinnamon and cloves provides aromatic spice notes.
    ~3 min
  5. 5
    CHILCANO AL AJÍ AMARILLO: Combine 1.5 oz Pisco Quebranta, 0.5 tsp ají amarillo paste, 4 drops orange bitters, and 1/4 oz lemon juice with 4 ice cubes. Shake 6 seconds. Strain into glass with 6 fresh ice cubes. Top with ginger ale.
    Tip: Pairs perfectly with a fish tiradito.
    ~2 min
  6. 6
    MARACUMIEL SOUR: Add 6-7 ice cubes to shaker. Add 3 oz Pisco Italia, 1 oz honey, 1 oz passion fruit juice, and 1 egg white. Shake vigorously to emulsify honey. Strain into chilled coupe glass.
    Tip: Pisco Italia is aromatic and floral, complementing tropical passion fruit.
    ~3 min

Nutrition (per serving)

220
Calories
2g
Protein
18g
Carbs
1g
Fat
Cultural Context
Pisco is Peru's national spirit, distilled from grapes with over 500 years of history. The Pisco Sour dates to approximately 1918-1920, believed to have evolved from the Whiskey Sour at Victor Morris's bar in Lima. Pisco Day is celebrated every fourth Sunday of July, and making a Pisco Sour is described as equivalent to singing the national anthem.
Video thumbnail
Giacomo Bocchio
TE ENSEÑAMOS A PREPARAR CÓCTELES CON PISCO POR FIESTAS PATRIAS | ELEVA TU JUEGO CULINARIO
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