Pisco Sour · Celeste

Edward Rivera wasn’t a pisco expert when he stepped into the role of manager at Celeste, but he proved a fast learner.

“I didn’t know anything about pisco until I started working here,” he says of the South American brandy. “Then I ordered some books, read about it, played around with the recipes, and people seem to like it.”

“Like it,” is an understatement—Rivera’s Pisco Sour is the most popular drink on Celeste’s menu. His take on the classic cocktail is traditional, utilizing La Caravedo Pisco Puro Quebranta, a single-grape pisco that’s popular in Peru.

Rivera creates the frothy egg white head by giving the drink an ice-free dry shake for 30 seconds before shaking again with ice. After that frothy head is strained into a coupe glass, he adds a few drops of Angostura bitters both to mask the less-than-enticing smell of egg whites and to allow latte art-style designs to be created via toothpick. (To cut back on waste, Rivera uses a metal toothpick purchased from The Boston Shaker.)

Aside from being a delicious cocktail, Celeste’s Pisco Sour rounds out the appeal of the Peruvian restaurant.

“I think people are looking for the whole experience of Peruvian food and drink,” he says. “And it goes really well with the ceviche.”

Pisco Sour
2 ounces La Caravedo Pisco Puro Quebranta

1 ounce lime juice
¾ ounce simple syrup
1 egg white
3-4 dashes Angostura bitters, for garnish

Add pisco, lime juice, simple syrup, and egg white to a cocktail shaker without ice and dry shake for 30 seconds to combine. Fill shaker with ice, then shake again until chilled. Double strain into a coupe glass and garnish with Angostura bitters.

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