• Cocktail shaker (or Boston shaker)

• Jigger or measuring tool

• Fine mesh strainer

• Coupe glass or rocks glass

• Bar spoon

1. Dry Shake (Without Ice)

• In a shaker, add:

  • 2 oz pisco

  • 1 oz lime juice

  • ¾ oz simple syrup

  • ½ oz egg white

• Shake vigorously for 15 seconds without ice to emulsify the egg white and create a rich foam.

2. Shake with Ice

• Open the shaker, add ice, and shake again for 15–20 seconds until well-chilled and frothy.

3. Strain & Serve

• Fine strain into a chilled coupe glass or rocks glass (without ice).

• Allow the foam to settle slightly before garnishing.

4. Garnish & Finish

• Add 2–3 drops of Angostura bitters over the foam.

• Use a toothpick or bar spoon to create a simple design or swirl.

• Chile vs. Peru: Peruvian Pisco Sour uses lime and Angostura bitters; Chilean uses lemon and omits the bitters.

• Spicy Kick: Add a dash of chili bitters or muddle a slice of jalapeño before shaking.

• Fruit Twist: Muddle fresh fruit (e.g., passion fruit, mango, or strawberries) with the lime juice for a fruity variation.

• Alcohol-Free: Use aquafaba (chickpea brine) instead of egg white for a vegan version.

• Appetizers: Ceviche, empanadas, or crispy calamari

• Snacks: Plantain chips, spiced nuts, or olive tapenade

• Dessert: Lemon sorbet, coconut flan, or almond biscotti