Pisco Sour
5 minutes
1 Servings
Medium
Instructions
Ingredients:
2 ounces pisco
1 ounce freshly squeezed lime juice
3/4 ounce simple syrup
1 egg white
Ice cubes
Garnish: 2–3 drops of Angostura bitters
Instructions:
Add Ingredients:
In a cocktail shaker, pour the pisco, freshly squeezed lime juice, simple syrup, and egg white.
Dry Shake:
Seal the shaker without ice and shake vigorously for 10 seconds to emulsify the egg white and create foam.
Add Ice and Shake:
Add ice cubes to the shaker, seal tightly, and shake vigorously for another 10–15 seconds until the mixture is well-chilled and frothy.
Strain:
Double strain into a chilled coupe glass using a Hawthorne strainer and a fine-mesh strainer for extra smoothness.
Garnish:
Add 2–3 drops of Angostura bitters on top of the foam. Use a toothpick to swirl them into a decorative pattern, if desired.
Notes:
Freshness Matters:
Always use freshly squeezed lime juice—the bright acidity is essential for balancing the pisco’s grape-forward character.
Foam Factor:
The dry shake (without ice) is key to producing the velvety foam layer that defines a Pisco Sour.
The Pisco Sour is the national drink of both Peru and Chile, with each country claiming its own variation. Created in the early 20th century, it blends pisco’s floral notes with lime’s tang, sweetened by syrup and crowned with a creamy foam and aromatic bitters.
For variations, try using lemon juice instead of lime for a softer acidity, or experiment with flavored bitters like orange or chocolate to add a unique twist.
Ingredients
- Pisco
- lime juice
- simple syrup
- egg white
- ice cubes.
Equipment Needed
- shaker
- strainer
- jigger
- coupe glass.
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