 Variations of the pisco sour exist in Peru , Bolivia , and Chile . There are adaptations of the cocktail in Peru using fruits such as maracuya , aguaymanto , and apples , or traditional ingredients such as the coca leaf . In Chile , variants include the Ají Sour ( with a spicy green chili ) , Mango Sour ( with mango juice ) , and Sour de Campo ( with ginger and honey ) . In Bolivia , the Yunqueño variant ( from its Yungas region ) replaces the lime with orange juice . 
