Pisco Sour
- Glass
- Coupe
- Difficulty
- Medium
- ABV
- ~18%
Ingredients
- 2 ozpisco60 ml
- 1 ozfresh lime juice30 ml
- ¾ ozsimple syrup22 ml
- 1egg white
- 3 dashesangostura bitters
Instructions
Combine pisco, lime juice, simple syrup, and egg white in a shaker. Dry shake vigorously for 10 seconds. Add ice and shake hard for another 12 seconds. Strain into a chilled coupe. Drop 3 dashes of Angostura bitters on the foam and drag a toothpick through them for decoration.
Sips & Tips
Technique
The dry shake is non-negotiable — it creates the signature thick, meringue-like foam. Shake longer than you think. The bitters on top are aromatic, not just decorative.
Balance
Use a quebranta pisco for the most traditional flavor. The lime-to-syrup ratio is crucial — it should be tart first, sweet second. Adjust to your pisco's character.
History
Variations
Maracuyá Sour
Add 1 oz passion fruit purée for a tropical Peruvian variation that's wildly popular in Lima.
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Pisco Sour
Glass: Coupe | Difficulty: Medium | ABV: ~18%
Ingredients
- 2 oz pisco
- 1 oz fresh lime juice
- ¾ oz simple syrup
- 1 egg white
- 3 dashes angostura bitters
Instructions
Combine pisco, lime juice, simple syrup, and egg white in a shaker. Dry shake vigorously for 10 seconds. Add ice and shake hard for another 12 seconds. Strain into a chilled coupe. Drop 3 dashes of Angostura bitters on the foam and drag a toothpick through them for decoration.