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Traditional Pisco Sour

The classic Peruvian cocktail, perfectly balancing tart lime, sweet syrup, and the botanical notes of Pisco, topped with a silky egg white foam and a dash of Angostura bitters.

Traditional Pisco Sour
Prep 5 min Total 5 min Level Easy
Serves 1

Ingredients

Main

  • 2 ounces Pisco — Preferably Quebranta or Acholado
  • 1 ounce Fresh lime juice — Freshly squeezed and strained
  • 0.75 ounces Simple syrup — 1:1 ratio of sugar to water
  • 1 large Egg white — Pasteurized if preferred
  • 1 cup Ice cubes — For shaking
  • 3 dashes Angostura bitters — For garnish (Chuncho bitters are traditional if available)

Instructions

  1. Chill your cocktail glass (coupe or rocks glass) by placing it in the freezer or filling it with ice water while you prepare the drink.

    ~1 min
    A chilled glass keeps the cocktail colder for longer and helps maintain the foam.

  2. Combine the Pisco, fresh lime juice, simple syrup, and egg white in a cocktail shaker without ice.

    ~1 min
    Ensure no egg yolk gets into the shaker, as the fat will prevent the egg white from foaming.

  3. Seal the shaker and 'dry shake' vigorously for 15 seconds.

    ~1 min
    The dry shake emulsifies the egg white, creating the signature thick, silky foam of a Pisco Sour.

  4. Open the shaker, add a generous handful of ice cubes, seal it again, and 'wet shake' vigorously for another 15 seconds until the outside of the shaker is frosty cold.

    ~1 min
    Shake hard! This chills the drink and provides proper dilution.

  5. Discard the ice water from your chilled glass (if using). Double strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the glass.

    ~1 min
    Double straining catches any ice shards and ensures a perfectly smooth texture.

  6. Wait a few seconds for the foam to settle at the top, then carefully drop 3 dashes of Angostura bitters directly onto the foam.

    Use a toothpick to swirl the bitters into a decorative pattern on the foam if desired. The bitters also mask the raw egg smell.
Nutrition
210
Calories
4
Protein (g)
13
Carbs (g)
0
Fat (g)
0
Sat. Fat (g)
0
Fiber (g)
11
Sugar (g)
55
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Cocktail shaker
  • Jigger
  • Hawthorne strainer
  • Fine mesh strainer
  • Coupe or rocks glass
Tips & Storage
  • Use Key limes if available, as they closely mimic the small, highly acidic 'limón sutil' used in Peru.
  • If you are concerned about raw eggs, you can use aquafaba (chickpea liquid) as a vegan alternative to achieve a similar foam, using about 1 ounce.
  • Do not substitute bottled lime juice; the fresh, bright acidity is crucial for this cocktail.
  • Storage: This cocktail is best enjoyed immediately. Ingredients like the simple syrup and squeezed lime juice can be prepped and stored in the refrigerator for up to 1 week and 1 day, respectively.
Tags
bitters classic cocktail cocktail dairy_free drinks egg white frothy gluten_free happy hour lime nut_free peruvian pisco refreshing shaken sour south american summer sweet tart vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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