November 4, 2024
If you’ve never made a pisco sour cocktail recipe at home, now’s a great time to give it a shot. This drink is refreshing and a little tangy, with a creamy, frothy top that feels extra satisfying. You’ll taste fresh lime, floral pisco, and just a hint of bitters in every sip.
The Pisco Sour is loved all over South America, especially in Peru and Chile. Peru claims it as their national drink, and Chile puts its own spin on the recipe. There’s a bit of friendly rivalry between the two countries, and you can sense that pride every time you make one.
In this post, I’ll walk you through making your own Pisco Sour at home, share tips for getting that foam just right, and suggest a few ways to put your own twist on this classic. If you want to bring a taste of South America to your next get-together, just keep reading.
What is a Pisco Sour?
A Pisco Sour is a classic cocktail from South America with a bright, tangy flavor and a creamy, frothy top. It all starts with pisco, a grape brandy that sets this drink apart. You mix it with fresh lime juice, simple syrup, egg white, and finish with a few drops of bitters.
The Pisco Sour was first mixed up in Peru back in the early 1900s, and both Peru and Chile are proud to call it their own. There’s even a little friendly rivalry over who makes it best. No matter which version you try, this cocktail is a crowd-pleaser at parties and celebrations. Once you taste that smooth foam and zesty kick, you’ll see why it’s so popular.
Ingredients for an Authentic Pisco Sour
Here’s what you need to make a real Pisco Sour and why each ingredient matters.
Pisco - Pisco is a grape brandy from Peru or Chile. It’s the main flavor in your drink, so pick a bottle you enjoy. Some are fruity, some are floral, and some have an earthy vibe.
Lime Juice - Go for fresh lime juice if you can. Squeeze your limes right before you make the drink to get the best flavor. Key limes are awesome if you find them, but regular limes work well too. This gives your Pisco Sour that signature tang.
You might also like: Key Lime Pie Shot Recipe
Simple Syrup - Simple syrup is just sugar mixed with water until it’s totally smooth. This adds a little sweetness and helps blend everything together. Your drink will turn out silky and easy to sip.
Egg White - Egg white gives your cocktail that classic creamy foam on top. It makes the texture extra smooth. If you’re not comfortable using raw eggs, pasteurized egg whites are safe. For a vegan option, you can use aquafaba, which is just the liquid from canned chickpeas.
Angostura Bitters - Just add a few drops of Angostura bitters to finish your drink. This gives a little spice and adds that classic look to your foam. Some people try Peruvian bitters for a twist, but Angostura is an easy go-to at home.
With these five ingredients, you’ll have everything you need for a real-deal Pisco Sour.
Related: What are Cocktail Bitters? | Aromatic Bitters vs. Orange Bitters
How to Make a Pisco Sour Cocktail
To make a Pisco Sour, you’ll need pisco, fresh lime juice, simple syrup, and an egg white. Start by pouring everything into your cocktail shaker, but don’t add any ice yet. Give it a good shake first without ice (that’s called a dry shake). This helps the egg white whip up into that signature frothy foam.
Next, open up your shaker and toss in a handful of ice. Shake again for about ten seconds. This chills your drink and makes the foam even thicker and creamier, so it sits nicely on top.
Once you’re done shaking, strain the cocktail into a chilled glass. If you have a fine-mesh strainer, use it for an extra smooth pour.
For the final touch, drip a few drops of bitters right on top of the foam. If you want to get fancy, use a toothpick or straw to gently swirl the bitters into a simple design. This adds a bit of color and a subtle pop of spice.
That’s it! For the full ingredient list and exact measurements, just check out the recipe card below.
Variations on the Classic Pisco Sour
Mixing up your Pisco Sour is a fun way to put your own spin on this classic. Here are a few creative twists you might want to try:
Lemon Pisco Sour
Swap out the lime juice for lemon juice. This gives your drink a brighter, tangier kick and makes each sip extra refreshing.
Tropical Pisco Sour
Add a splash of tropical juice like mango, passion fruit, or pineapple. It adds a fruity note that feels a bit like a beach vacation in a glass.
Vegan Pisco Sour
If you want to skip the egg white, use aquafaba instead. That’s the liquid from a can of chickpeas. You’ll still get that creamy, foamy top, just without any animal products.
Different Bitters
Try playing around with the bitters on top. Go for orange bitters, Peychaud’s, or even chocolate bitters to give your Pisco Sour a new flavor.
Changing up the recipe is a great way to make this cocktail your own. Pick one of these ideas or come up with your own twist and see what you like best.
More Sour Cocktails to Try
If you enjoy the Pisco Sour, there are plenty of other tasty sours you can make at home. Here are a few favorites:
You can also check out this roundup of the best sour cocktails for even more ideas. Try a few and see which one becomes your new go-to.
Frequently Asked Questions
The Pisco Sour is moderately strong. Pisco is about 40% alcohol by volume, but when it’s mixed with the other ingredients, the drink’s strength lands around 10-12% alcohol, similar to a glass of wine or a lighter cocktail. The sweetness and foam make it feel smooth and easy to sip.
Absolutely. You can skip the egg white if that’s your preference. Without it, the drink won’t have that signature foam or creamy texture, but the flavors will stay the same. If you’re looking for a vegan option, you can use aquafaba (which is the liquid from chickpeas) for a similar frothy effect. It’ll taste just as good, even if the texture and appearance are a little different.
The name “Pisco Sour” is pretty straightforward. “Pisco” is the South American brandy that’s the star of the drink, and “Sour” is the cocktail style that combines a spirit with citrus and a bit of sweetness. It’s part of the classic sour family, like the Whiskey Sour, with that simple but tasty formula of spirit, citrus, and sweetener.
Peruvian and Chilean piscos each have their own unique qualities. Peruvian pisco is typically unaged, with no additives, so it keeps a strong grape flavor with more floral and earthy notes. Chilean pisco, on the other hand, is often aged in barrels, which can add hints of vanilla and wood, and it’s sometimes diluted with water. Overall, Peruvian pisco has a bolder taste, while Chilean pisco tends to be a bit softer.
For a Pisco Sour, Peruvian pisco puro or acholado are great choices. Brands like BarSol, Campo de Encanto, and La Caravedo are known for their quality. The best choice depends on your personal taste, but these options all make a balanced and flavorful cocktail that’s hard to beat.
Pisco Sour Cocktail Recipe
The Pisco Sour is a classic cocktail with a bright kick of lime a hint of sweetness and a creamy foam that makes each sip smooth and refreshing. Made with pisco this drink is simple yet full of character. Follow along to make a Pisco Sour that’s easy to mix and even easier to enjoy.
Equipment
- Cocktail shaker
- Jigger
- Strainer
- Old-fashioned glass
Ingredients
- 3 oz Pisco
- 1 oz fresh key lime juice
- 1 oz simple syrup equal parts sugar and water
- 1/2 oz pasteurized egg white or about 1 teaspoon from a whole egg
- Ice cubes
- 2-3 dashes Angostura bitters for garnish
Instructions
- Start by adding the Pisco, lime juice, simple syrup, and egg white to a cocktail shaker.
- Close up the shaker and give it a good shake without ice for about 15 seconds. This whips up the egg white into that lovely frothy texture.
- Open the shaker and toss in some ice cubes until it’s about halfway full.
- Shake for another 15 to 20 seconds until the shaker feels cold to the touch.
- Pour the drink into a chilled old-fashioned glass. Using a strainer helps keep the texture smooth.
- Add a few drops of bitters on top of the foam. For a fun touch, grab a straw or toothpick and swirl the bitters into a little design. This adds a pop of color and a hint of spice that rounds out the drink.
Notes
If you want to experiment or need some alternatives here are a few:
- Pisco: Campos de Encanto and BarSol are good options. Peruvian Pisco is floral and Chilean Pisco is drier so try a few and see which one you like best.
- Lime juice: If you want a tarter flavor swap out the lime for lemon or try a combo of both.
- Simple syrup: For a thicker texture use a 2:1 syrup with 2 parts sugar to 1 part water. Making your own syrup is fresh tasting.
- Egg white: Pasteurized egg whites are safe for cocktails but aquafaba (chickpea water) is a great vegan substitute and gives the same froth.
- Bitters: For some variety try Peruvian bitters like Amargo Chuncho for a traditional touch or Peychaud’s or orange bitters to mix things up.
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