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.