Peach and Pisco Sour


by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar


  • 1 ounce Pisco (Peruvian unaged brandy)
  • 2 ounces St. James Winery Peach Wine
  • 3/4 ounce pasteurized egg whites
  • splash sour mix
  • splash simple syrup
  • slice white or Italian peach


  1. Mix ingredients in a shaker.
  2. Strain into a cocktail glass and serve straight up.
  3. Garnish with a slice of fresh peach or orange.