Title:
Pisco Sour
Description:
Recipe
2 oz pisco
¾ oz lemon juice (lime works too, or a combination of both)
¾ oz simple syrup
½ oz egg white (about ½ an egg white )
5-6 drops Angostura bitters - for garnish
Combine all ingredients except the bitters in a shaker. Fill with ice and shake as hard as you possibly can for 8-10 seconds. To maximize foam, use one of the techniques listed below. Strain into a chilled coupe or stemmed cocktail glass. Let it sit for 5-6 seconds so the egg white can set a bit. Then lightly dash the bitters on top. Do so as ornately or haphazardly as you desire.
Overview
The Pisco Sour is the gateway pisco (PEE-skow) cocktail, which is an unaged Peruvian brandy. Though it should be noted that while it originated in Peru, Chile also makes pisco and Pisco Sours, and claims ownership of them in what continues to be a heated, and rather silly, dispute which I won’t weigh in on at the moment.
This drink follows the basic sour template - spirit, citrus juice and sugar - like it’s fellow eponymous sour, the Whiskey Sour. Though in the case of a Whiskey Sour the addition of an egg white is optional, with a Pisco Sour, it’s essential. Without it, I daresay it’a not a Pisco Sour at all. The light frothy texture egg white brings is the perfect vehicle for pisco’s delicate floral character. It’s as if the aromas are physically rising up and out of the glass.
The capper that further distinguishes this cocktail is the bitters, which are dashed on top of the drink. Instead of sinking, they rest neatly on the head of foam, which is courtesy of the egg white. This provides additional aromatic complexity and gives the drink one heck of a presentation. Try one and get yourself hooked!
2 oz pisco
¾ oz lemon juice (lime works too, or a combination of both)
¾ oz simple syrup
½ oz egg white (about ½ an egg white )
5-6 drops Angostura bitters - for garnish
Combine all ingredients except the bitters in a shaker. Fill with ice and shake as hard as you possibly can for 8-10 seconds. To maximize foam, use one of the techniques listed below. Strain into a chilled coupe or stemmed cocktail glass. Let it sit for 5-6 seconds so the egg white can set a bit. Then lightly dash the bitters on top. Do so as ornately or haphazardly as you desire.
Overview
The Pisco Sour is the gateway pisco (PEE-skow) cocktail, which is an unaged Peruvian brandy. Though it should be noted that while it originated in Peru, Chile also makes pisco and Pisco Sours, and claims ownership of them in what continues to be a heated, and rather silly, dispute which I won’t weigh in on at the moment.
This drink follows the basic sour template - spirit, citrus juice and sugar - like it’s fellow eponymous sour, the Whiskey Sour. Though in the case of a Whiskey Sour the addition of an egg white is optional, with a Pisco Sour, it’s essential. Without it, I daresay it’a not a Pisco Sour at all. The light frothy texture egg white brings is the perfect vehicle for pisco’s delicate floral character. It’s as if the aromas are physically rising up and out of the glass.
The capper that further distinguishes this cocktail is the bitters, which are dashed on top of the drink. Instead of sinking, they rest neatly on the head of foam, which is courtesy of the egg white. This provides additional aromatic complexity and gives the drink one heck of a presentation. Try one and get yourself hooked!
Type of Alcohol:
Pisco
Date Added:
2025-12-30 07:38:14
Automatic Estimated Date:
2025-12-30
Date Added:
2025-12-30 07:38:14