Sour Aperitifs

Peruvian Pisco Sour (Classic or with Ginger)

150 ml of high-quality Peruvian pisco, fresh lemon juice, egg white, and classic syrup. The ginger version adds a spicy touch and subtle bitterness, balancing acidity and sweetness. Inspired by the traditional Peruvian recipe.

Peruvian Pisco Sour Catedral

XL version of 300 ml of the classic Peruvian Pisco Sour. Intensity, freshness, and smoothness in a format to enjoy at length. Also available with ginger.

Chilean Pisco Sour (Classic or with Ginger)

150 ml of national pisco, fresh lemon juice, egg white, and syrup. Ginger adds a spicy nuance that complements the citrus sweetness.

Chilean Pisco Sour Catedral

300 ml format with Chilean pisco, perfect for those who enjoy a long sour full of flavor. Available classic or with ginger.

Chardonnay Sour

Refreshing combination of Chardonnay wine with lemon juice and syrup, achieving a sweet and citrus balance. A smooth and aromatic sour.

Sauvignon Sour

Sauvignon Blanc wine, lemon juice, and classic syrup. Fresh, herbal, and citrus.

Whisky Sour

Quality whisky mixed with lemon juice, egg white, and syrup. Citrusy with a sweet touch that enhances the wood and vanilla notes of the whisky.

Cointreau Sour

French orange liqueur Cointreau, lemon juice, egg white, and syrup. A citrus sour with fruity sweetness and intense orange aroma.

Amaretto Disaronno Sour

Italian liqueur Amaretto Disaronno, lemon juice, and syrup. Sweet, with almond notes and a citrus background that balances the whole.

Rose or Lavender Gin Sour

Gin Sour prepared with simple syrup, egg white, and hibiscus powder. Fresh, aromatic, and sweetly citrusy, made with Casablanca Rose Gin, distilled with organic Damask roses. The Rose Sour is like taking a sip from an enchanted garden, but in a grown-up version. Its floral aroma evokes petals. It's sweet without being cloying, and its color seems straight out of a romantic sunset. The bartender notes that it's a cocktail that practically begs to be taken for a selfie before you even drink it, and that once you taste it, you'll be convinced that spring should come in a glass.