The pisco sour is Peru's national cocktail — a frothy, citrus-sharp drink made from pisco (a grape brandy distilled in Peru and Chile), lime juice, simple syrup, egg white, and Angostura bitters that is the essential accompaniment to every evening in Cusco. The debate over whether pisco originated in Peru or Chile is one of South America's most passionate arguments (Peru claims the name, the history, and the superior product; Chile disagrees on all three points).
Cusco's bar scene centres on the Plaza de Armas and the streets radiating from it — the balcony bars overlooking the square (Limo, Morena) serve pisco sours with the cathedral view, while the craft cocktail bars in the side streets (Museo del Pisco, República del Pisco) offer pisco tastings and cocktails that go beyond the classic sour. The chicha de jora (fermented corn beer, the traditional Andean drink that predates the Inca) is available at chicherías — simple bars, often recognisable by a red flag or balloon hanging outside — and provides the most authentic drinking experience.
The altitude affects alcohol tolerance — at 3,400 metres, the reduced oxygen means alcohol hits harder and faster than at sea level, which is worth knowing before ordering the second pisco sour.
Verified Facts
Pisco sour is made from pisco, lime juice, syrup, egg white, and bitters
Peru and Chile both claim pisco as their national spirit
Chicha de jora is a traditional fermented corn beer
Altitude increases the effect of alcohol
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Plateros, Peru
