Pisco Sour

Pisco Sour

A frothy, tart Peruvian cocktail balancing pisco, lime, and a silky egg white foam.

Total 5 min Makes 1 serving Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free

Allergens

Eggs

This classic South American cocktail blends grape brandy with fresh lime juice and simple syrup, then gets a dry shake with egg white for a cloud-like foam top. A few drops of bitters finish the drink with aromatic contrast. Serve well-chilled as an aperitif or the centerpiece of a cocktail hour.

Ingredients

  • 2 ounces pisco
  • 3/4 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • 1 egg white
  • 1 cup ice cubes
  • 3 drops Angostura bitters

Method

  1. Add the pisco, lime juice, simple syrup, and egg white to a cocktail shaker without ice.

  2. Seal the shaker and shake vigorously for 15 seconds with no ice to emulsify the egg white (dry shake).

  3. Open the shaker, add the ice, reseal, and shake again vigorously for 15 seconds until the shaker feels very cold.

  4. Double strain the mixture through a fine mesh strainer into a chilled coupe or sour glass to leave a smooth foam on top.

  5. Let the foam settle for about 30 seconds, then drop the bitters onto the surface and drag a toothpick through them to create a design.

  6. Serve immediately while cold and frothy.

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Pisco Sour

This classic South American cocktail blends grape brandy with fresh lime juice and simple syrup, then gets a dry shake with egg white for a cloud-like foam top. A few drops of bitters finish the drink with aromatic contrast. Serve well-chilled as an aperitif or the centerpiece of a cocktail hour.

5 min 1 serving 190 cal

Ingredients

  • 2 ounces pisco
  • 3/4 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • 1 egg white
  • 1 cup ice cubes
  • 3 drops Angostura bitters

Method

  1. 1

    Add the pisco, lime juice, simple syrup, and egg white to a cocktail shaker without ice.

  2. 2

    Seal the shaker and shake vigorously for 15 seconds with no ice to emulsify the egg white (dry shake).

  3. 3

    Open the shaker, add the ice, reseal, and shake again vigorously for 15 seconds until the shaker feels very cold.

  4. 4

    Double strain the mixture through a fine mesh strainer into a chilled coupe or sour glass to leave a smooth foam on top.

  5. 5

    Let the foam settle for about 30 seconds, then drop the bitters onto the surface and drag a toothpick through them to create a design.

  6. 6

    Serve immediately while cold and frothy.