Pisco Sour Cocktail Recipe
This cocktail brings together grape-based pisco, fresh lime, simple syrup, egg white, and bitters. The result is a frothy, balanced drink that’s hard to resist.
Equipment
- Cocktail shaker with strainer
- Jigger or measuring tool
- Small bowl (for separating egg)
- Citrus juicer
- Bar spoon
- Chilled coupe or rocks glass
- Fine mesh strainer (optional)
Ingredients
For one Pisco Sour:
- 2 oz 60ml pisco (Peruvian or Chilean)
- 1 oz 30ml fresh lime juice
- ¾ oz 22ml simple syrup
- 1 fresh egg white
- 3-4 drops Angostura bitters for garnish
- Ice cubes
Instructions
- Separate the egg white into your cocktail shaker. Try not to let any yolk slip in.
- Add the pisco, lime juice, and simple syrup to the shaker with the egg white.
- Dry shake everything (no ice) for about 15 seconds. This is what gives you that signature foam.
- Add ice and shake again, hard, for another 15-20 seconds until it’s nice and cold.
- Strain into a chilled coupe or rocks glass. If you want it extra smooth, use a fine mesh strainer.
- Garnish with a few drops of Angostura bitters on the foam. If you’re feeling creative, drag a toothpick through the drops for a little flair.
Notes
The egg white gives that signature froth, but you won’t taste it. If raw egg isn’t your thing, pasteurized egg whites or even aquafaba (the liquid from canned chickpeas) can work as substitutes.
You want a balance—sour, sweet, and strong. Too tart? Splash in a bit more syrup. Too sweet? Squeeze in some extra lime.
Peru and Chile both lay claim to the Pisco Sour. The Peruvian style uses their own pisco, lime, and Angostura bitters, while the Chilean version swaps in lemon and Chilean pisco.
Curious about other options? Try a Pisco Punch (with pineapple) or a Chilcano (with ginger ale) for a twist.