Pisco Sour
A signature South American sour linked to Peru and Chile, the Pisco Sour is known for its frothy egg-white crown and bright citrus character. It’s a cultural touchstone often served at celebrations and national events.
Calories
190 kcal
Alcohol
Content
20%
Serving
1
Ingredients
Pisco : 60 ml
Fresh lime juice : 30 ml or 20–25 ml if using lemon for variation
Simple syrup : 20 ml
Egg white : null ~20 ml (1 egg white)
Angostura bitters : 2–3 drops for garnish
Garnish :2–3 drops of Angostura bitters on the foam (create a pattern if desired)
Tools
Shaker
jigger
fine strainer
Glassware :Chilled coupe
Steps
Add 60 ml pisco, 30 ml fresh lime juice, 20 ml simple syrup and the egg white into a shaker (no ice).
Dry-shake vigorously for 12–15 seconds to emulsify and build foam.
Fill the shaker with ice and shake again for 8–12 seconds until chilled.
Double-strain into a chilled coupe to ensure a silky foam top.
Carefully add 2–3 drops of Angostura bitters onto the foam and use a toothpick to create a simple design if desired.
Serve immediately — frothy, bright and aromatic.
