A vibrant, refreshing cocktail made with pisco, fresh lime juice, simple syrup, and egg white, topped with aromatic bitters. The Pisco Sour is a beautifully balanced drink that’s both tart and silky, with a distinctive frothy cap.
🍸 Style: Sour / Classic
🌿 Flavor Profile: Tart, smooth, slightly herbal
🕰 Time to Make: 5 minutes
🥃 Glassware: Coupe glass or rocks glass
🧊 Method: Shaken
Cocktail shaker (or Boston shaker)
Jigger or measuring tool
Fine mesh strainer
Coupe glass or rocks glass
Bar spoon
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.
Open the shaker, add ice, and shake again for 15–20 seconds until well-chilled and frothy.
Fine strain into a chilled coupe glass or rocks glass (without ice).
Allow the foam to settle slightly before garnishing.
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
0 servings