Pisco Sour Recipe

A coupe glass of a pisco sour cocktail with cut limes and a green napkin on the side.

Refreshing and smooth, this Pisco Sour is a must-try! You’ll love its balanced sweet, tart, and herbaceous flavor.

Course Drinks

Cuisine South America

Prep Time 5

Total Time 5

Servings serving

Calories 264kcal

Author John Kanell

Equipment

cocktail shaker
Cocktail strainer

Ingredients

3 ounces pisco
1 ounce lime juice freshly squeezed
1 tablespoon egg white
¾ ounce simple syrup
Angostura bitters to serve

Instructions

In a cocktail shaker without ice, combine the pisco, lime juice, egg white, and simple syrup. Cover and shake vigorously for 10 to 20 seconds, until the egg white is foamy.
Add ice to the cocktail shaker, cover and shake for another 10 to 20 seconds until the cocktail is well chilled.
Strain into a chilled cocktail glass, such as a coupe or rocks glass. Top with a few dashes of Angostura bitters to serve.

Notes

Chill the cocktail glass. Place the glass into the freezer 30 minutes before you start working on this pisco sour cocktail recipe to keep the shaken cocktail cold when served.
Use a bartender trick for a frothy pisco cocktail. Like making a whiskey sour, you’ll use a technique called “dry shaking” to make this cocktail. Dry shaking simply means the ingredients are combined and shaken in a cocktail shaker without ice. This helps aerate the egg white, so it becomes frothy. The ingredients are shaken again with ice to chill them before being strained into a glass.
Add more syrup: If you prefer a sweeter cocktail, don’t hesitate to add more simple syrup to suit your taste.

Nutrition

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