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.
Equipment
- Cocktail shaker
- Jigger
- Hawthorne strainer
- Fine mesh strainer
- Coupe or rocks glass
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)
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
-
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 minA chilled glass keeps the cocktail colder for longer and helps maintain the foam. -
Combine the Pisco, fresh lime juice, simple syrup, and egg white in a cocktail shaker without ice.
~1 minEnsure no egg yolk gets into the shaker, as the fat will prevent the egg white from foaming. -
Seal the shaker and 'dry shake' vigorously for 15 seconds.
~1 minThe dry shake emulsifies the egg white, creating the signature thick, silky foam of a Pisco Sour. -
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 minShake hard! This chills the drink and provides proper dilution. -
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 minDouble straining catches any ice shards and ensures a perfectly smooth texture. -
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.
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.