The Pisco Sour stands as one of South America’s most beloved cocktail creations, bringing together the distinctive grape brandy of Peru with fresh citrus and a silky egg white foam. This refreshing drink perfectly balances sweet, sour, and strong elements, topped with a few aromatic drops of bitters.
Pisco Sour Cocktail Recipe
Cuisine: PeruDifficulty: Easy
Servings
1
servingsPrep time
4
minutesCalories
218
kcal
Cook Mode
Keep the screen of your device on
Ingredients
60 ml 2 fl oz Pisco brandy
30 ml 1 fl oz fresh lime juice
15 ml 1/2 fl oz simple syrup
1 1 fresh egg white
3 drops 3 Angostura bitters
Equipment
Cocktail Shaker
Jigger
Hawthorne strainer
Old fashioned glass
Citrus press
Fine mesh strainer
Instructions
- Add the pisco, fresh lime juice, simple syrup, and egg white to your cocktail shaker without ice (this is called a “dry shake”).
- Seal the shaker tightly and shake vigorously for about 15 seconds to emulsify the egg white.
- Open the shaker, add ice, and shake again for another 15 seconds until well-chilled.
- Double-strain the cocktail into a chilled old fashioned glass or stemmed cocktail glass to ensure a smooth texture.
- Allow the foam to settle for a few seconds, then garnish with 3-4 drops of Angostura bitters on top of the foam.
Notes
- For the best foam, make sure all your ingredients are at room temperature before the dry shake. Cold ingredients will not emulsify as well.
