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We can say that Pisco is Peru. Our unparalleled grape brandy is the best way to invite you to discover centuries of history and tradition. The name Pisco is derived from the port and valley of the same name located in southern Peru, from which the brandy was shipped to Spain starting in the sixteenth century

Lugar: ICA
Basado en: Uva

Pisco Sour

This Peruvian pisco sour recipe is made from a combination that makes it unique. This drink’s perfection thanks to a mixture of the acid from lemons, an egg white, gum syrup and our pisco's natural character.


  • 3 measures of Quebranta Pisco Puro
  • 1 measure of gum syrup
  • 1 measure of lemon juice
  • 1/6 measure of egg white
  • 4 ice cubes
  • 3 drops of Angostura bitters


Combine all ingredients in the order listed above, except the Angostura, in a container. Shake for 15 seconds. Serve in a chilled 8 oz. glass. Decorate the surface with 3 drops of Angostura bitters.


On the north coast of Peru there is a soup prepared with fish heads and abundantly seasoned with lemon. This concentrate is characterized by its restorative benefits for night owls who have had a rough night. This soup, called Chilcano, inspired the name of the cocktail.

Because it is easy to prepare, this Peruvian drink started to become popular in the bars and shops of immigrants, like Queirolo, el Cordano, el Carbone, el Arboccó and el Giacole¡i, and later became and essential item on the drinks menu of the most exclusive restaurants in the country.


  • 2 oz Pisco Puro
  • ½ oz lemon juice
  • 1 teaspoon sugar
  • 3 drops of Angostura bitters
  • 4 oz ginger ale
  • 4 ice cubes


Combine the pisco, lemon juice, drops of Angostura bitters, ginger ale and sugar in a highball glass, then mix with a long spoon. Then add the ice and mix again with the spoon. Finally, garnish the glass with the lemon slices.


El Capitán is a classic Peruvian drink. It dates back to the 1920s in the Puno highlands, where the army captains, after making their nightly rounds, ordered their favorite combination at the canteens: pisco and vermouth.

The generals from the cavalry ordered this drink, which they named Captain. Over the years, the recipe crossed the Andes and reached the capital. Its evolution has brought it so far from its origins that now it is only served in a Martini glass.


  • 1 ½ oz Pisco Puro
  • 1 ½ oz Cinzano Rosso vermouth
  • 3 ice cubes


Chill the glass in which the cocktail will be served, adding ice to it and letting it stand. Then put the pisco and vermouth into a cocktail shaker with plenty of ice. Shake for 10 seconds and pour into the martini glass.

Pisco Point

This Peruvian drink brings out the versatility of pisco, which is not only capable of dethroning the most famous distilled beverages from the traditional recipes of the past, but could even replace modern cocktail classics like the appletini.

Pisco Point combines pisco brandy with aromatic fresh fruits like apple, without losing balance or consistency, proving that pisco has a place in the most contemporary bars.


  • 1 oz Pisco Puro
  • ¼ oz Averna (Sicilian bitters)
  • 1 oz apple liqueur
  • 1 star anise
  • 4 ice cubes


Place all ingredients in a mixing glass. Cool by stirring with the bar spoon for 8-10 seconds. Serve in a chilled glass. Garnish with a lemon slice and star anise.

Tropical Pisco

This recipe infuses the drink with the warmest flavors of the tropics, combining the purity of the pisco with Caribbean fruits such as grapefruit, a sweet fruit with a slightly acidic edge, which is mastered by the intensity of the distilled grapes.

This Peruvian drink, which is mixed with flavors from far-flung Polynesia and the East Indies, reveals that Pisco is more than a Peruvian spirit, it's a universal brandy.


  • 4 peppermint leaves
  • 1 oz Pisco Puro
  • 2 oz Aperol (Barbieri)
  • 3 oz of grapefruit juice


Rub the peppermint leaves in a high ball glass. Then place all the ingredients into it, stirring with a bar spoon. Once it is ready, serve it with a stirrer.

Videos of Pisco Sour

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