PeruvianEasy · Iced Served
The Lima Sour
A refined Peruvian sour cocktail from Lima, blending the warmth of aguardiente with bright lime, silky egg white foam, and a subtle spicy finish.
Prep
15 min
Total
15 min
Method
1
Chill two coupe or sour glasses in the freezer for at least 10 minutes until well frosted.
2
Combine aguardiente, fresh lime juice, simple syrup, and egg white in a cocktail shaker.
3
4
5
Double-strain the mixture through a fine mesh strainer into the chilled coupe glasses, dividing evenly.
6
Gently tap or swirl the glass to settle the foam layer.
7
Add 2 dashes of hot sauce across the foam surface in a decorative pattern.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 60% ingredient coverage
Calories
114
per serving
Protein
7g
Carbs
23g
Fat
0g
Sat. fat
0g
Fiber
1g
Sugar
20g
Sodium
125mg
Gluten Free
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
BCarbon
Aguardiente drives 40% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
5
Sweet
0
Salty
7
Sour
2
Bitter
4
Spicy
Textures
AiryCreamySilkySmooth
Aromas
AniseCitrusHerbalPungentSpicy
Kitchen Equipment
Techniques
Double StrainDry ShakeFoam TexturingGlass ChillWet Shake
Safety & Storage
Allergen Warning
Inform guests that this cocktail contains raw egg white. Use pasteurized liquid egg white if serving to high-risk individuals.
High Risk Population
Raw egg white poses salmonella risk. This cocktail is not recommended for pregnant women, young children, elderly, or immunocompromised individuals.
Handling
Dry shaking creates aerosolized egg proteins. Ensure proper ventilation and avoid if handling eggs with open wounds on hands.
Storage
Prepare egg whites fresh for each service. If using pasteurized egg white from a carton, keep refrigerated at or below 40°F and use within the specified shelf life after opening.
Cross Contamination
Clean cocktail shaker and fine mesh strainer thoroughly with hot soapy water between uses to prevent allergen cross-contact in subsequent drinks.
Equipment Safety
Double-straining through fine mesh removes any egg particles but ensure strainer is properly seated to prevent glass shards if shaker is overfilled.
Aguardiente is a high-proof spirit (typically 40-50% ABV). Serve responsibly and be aware of rapid intoxication when mixing with other spirits.
Pro Tips
Technique
The dry shake is sacred — you must emulsify the egg white into the liquor before ice touches it. This creates the characteristic silken cap that separates a true sour from a mere mixed drink. Without this step, you have only cloudy citrus water.
Substitution
If you find a true Quebranta pisco, replace the aguardiente volume for volume. The grape spirit carries floral notes that soften the citrus, though the aguardiente gives a sharper, more primal warmth this recipe deserves.
Presentation
The foam should rest like clouds upon the glass, never sinking within the first thirty seconds. If it collapses, your egg was too cold from the refrigerator — let it reach room temperature before you begin.
From the chef
The Lima Sour begins with aguardiente and ends with intention. Fresh lime juice brings the brightness, simple syrup keeps the sweetness measured, and the egg white — dry-shaken until thick and creamy — settles into a foam that cushions every sip. Two dashes of hot sauce across the top are not decoration; they are the conversation starter, a subtle heat that sharpens the citrus and reminds you this is a Peruvian sour, not a timid one. Chill your glasses, shake with patience, and double-strain slowly so the foam stays intact.
TagsSourShakenEgg White FoamSpicyCitrusPeruvian ClassicsAguardienteLimeAlcoholic
AllergensEggsSulfites
Source: generated · June 13, 2026