Pisco Sour

This celebrated South American cocktail combines floral, grape-forward pisco with fresh lime juice, simple syrup, silky egg white, and aromatic bitters. A two-stage shake creates its signature creamy foam and bright, refreshing finish.

Why You’ll Love This Recipe

• It balances tart citrus, gentle sweetness, and the floral grape character of pisco.
• A simple two-stage shake creates a thick, creamy foam without any dairy.
• The entire cocktail is ready in just 5 minutes.
• Exact measurements make it easy to recreate bar-quality results at home.

Grocery List

• Produce: 2 fresh limes
• Dairy: Pasteurized liquid egg whites or pasteurized shell eggs
• Pantry: Simple syrup, or granulated sugar for making it at home
• Liquor Cabinet: Pisco and aromatic bitters, such as Angostura or Amargo Chuncho
• Other: Plenty of firm, fresh ice cubes

Full Ingredients

For the Cocktail

• 2 ounces (60 milliliters) pisco, preferably a quebranta pisco or an aromatic pisco blend
• 1 ounce (30 milliliters) freshly squeezed lime juice, from approximately 1 large lime
• 3/4 ounce (22 milliliters) simple syrup, made with equal parts granulated sugar and water
• 1 ounce (30 milliliters) pasteurized egg white, approximately the white from 1 large pasteurized egg
• 1 cup ice cubes, for shaking

For Chilling and Finishing

• 1 cup ice cubes and 1 cup cold water, for chilling the serving glass
• 3 drops aromatic bitters, preferably Angostura or Amargo Chuncho

Step-by-Step Instructions

Step 1: Chill the serving glass

Fill a coupe or small cocktail glass with 1 cup of ice and 1 cup of cold water. Let it stand for 3 minutes while you measure the cocktail ingredients. A properly chilled glass helps the drink remain at an ideal serving temperature of approximately 35–40°F (2–4°C).

Step 2: Measure the cocktail ingredients

Pour 2 ounces of pisco, 1 ounce of freshly squeezed lime juice, 3/4 ounce of simple syrup, and 1 ounce of pasteurized egg white into an empty cocktail shaker. For the smoothest drink, strain the lime juice through a small fine-mesh strainer to remove seeds and excess pulp.

Step 3: Dry-shake to build the foam

Close the shaker securely and shake vigorously without ice for 15 seconds. Hold both ends of the shaker firmly because the egg white can increase the pressure inside. This ice-free shake aerates the egg white and begins creating the cocktail’s thick, creamy foam.

Step 4: Shake with ice

Open the shaker, add 1 cup of firm ice cubes, and reseal it. Shake vigorously for another 15 seconds, or until the outside of the shaker feels very cold and lightly frosted. This second shake chills and dilutes the drink while tightening the foam into a smooth, velvety layer.

Step 5: Fine-strain the cocktail

Discard the ice water from the serving glass and dry the rim if necessary. Double-strain the cocktail through both the shaker strainer and a fine-mesh strainer into the chilled glass. Pour steadily so the liquid settles underneath and the pale foam rises into an even cap.

Step 6: Add the bitters and serve

Allow the foam to settle for 10 seconds, then place exactly 3 drops of aromatic bitters evenly across its surface. Serve the Pisco Sour immediately while it is cold and the foam is at its fullest.

Pro Tips

• Use pasteurized egg white: It provides the traditional texture while reducing the food-safety risk associated with raw eggs.
• Squeeze the lime just before mixing: Fresh juice delivers a brighter aroma and cleaner acidity than bottled juice.
• Measure carefully: Even an extra 1/4 ounce of syrup or lime juice can noticeably change the cocktail’s balance.
• Use firm ice: Large, freshly frozen cubes chill the drink efficiently without adding too much water.
• Fine-strain for polish: A second strainer removes small ice chips and lime pulp, producing a smoother foam and more elegant presentation.

Variations

• Egg-Free Pisco Sour: Replace the egg white with 1 ounce (30 milliliters) of unsalted aquafaba. Use the same shaking method and times.
• Less-Sweet Pisco Sour: Reduce the simple syrup to 1/2 ounce (15 milliliters) for a sharper, more citrus-forward drink.
• Passion Fruit Pisco Sour: Replace 1/2 ounce (15 milliliters) of the lime juice with 1/2 ounce (15 milliliters) of strained passion fruit purée.

Storage & Make-Ahead

A finished Pisco Sour should be served immediately and should not be stored because its foam will collapse and the lime flavor will dull. Simple syrup can be prepared up to 2 weeks ahead and refrigerated in a clean, airtight container at or below 40°F (4°C). Lime juice may be squeezed, strained, covered, and refrigerated for up to 4 hours. Keep pasteurized egg white refrigerated at or below 40°F (4°C), and discard any mixed cocktail that has remained at room temperature for more than 2 hours.

Nutrition (per serving)

Calories: 210 kcal | Carbs: 17g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 14g | Sodium: 55mg | Cholesterol: 0mg