Ceviche Sour

Peru in a glass

The bar and the restaurant industry have so much in common. They are continually inspiring each other for more innovation & creativity.

Dishes and desserts have certainly inspired me during my bartending career and it’s always been a fun challenge for me to create cocktails influenced by food dishes.

A recent example of mine is the Ceviche Sour which is a twist on a classic Pisco Sour inspired by the traditional Peruvian dish Ceviche, and the grape-based spirit Pisco, originally from Peru.

Ceviche is a well-know seafood dish that has become really trendy over the last few years on the food scene and there is even a traditional Peruvian aperitif consisting of blended ceviche ingredients called “Leche de Tigre”.

This was the basic inspiration behind the Ceviche Sour. However, instead of fish (which I haven’t yet used succesfully as a cocktail ingredient) I created my own “Leche de Tigre” mixing lychee, coriander, lime sea salt and citric acid.

To complement the Pisco and the lychee ceviche, I added juniper syrup, cucumber, firewater (maceration of habanero chilies with alcohol) and chickpea water to offer a vegan Ceviche based on fruit and vegetables. For garnish I decided on a few drops of avocado oil on top of the creamy foam to keep a South American cuisine feeling!

Ceviche Sour from the cocktail bar Kester Thomas in Copenhagen45ml Pisco 1615
40ml Lychee Ceviche
15ml juniper Syrup
1 slice of cucumber
1 dash of firewater
10ml Aquafaba

Put ingredients in a shaker, dry shake then add ice and shake again.

Pour in Nick & Nora martini glass and drop avocado oil on top of the foam

Pisco is a spirit distilled from fermented grape juice, considered as the national spirit in Peru and Chile. The Ceviche Sour represents the food and drinking culture of Peru with a smooth spicy taste enhancing the unique fermented grape flavor of Pisco with a kitchen twist.


Try the Ceviche Sour at Kester Thomas. For more inspiration check out our list of some of the best cocktail bars in Copenhagen or stay up to date through our our Facebook site and Instagram profile.





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Erwan Le Bonniec
After 12 years experience in the service industry as a bartender/bar manager in restaurants, cocktail bars, and clubs, I recently finished my Bachelor degree in Innovation & Entrepreneurship. Today I'm the Managing Partner of a Wine and Champagne cocktail bar in the heart of Copenhagen.