The Pisco Sour is the national drink of both Peru and Chile, a classic cocktail that combines the unique grape brandy called pisco with fresh lime juice, simple syrup, and egg white to create a drink that’s simultaneously tart, sweet, smooth, and incredibly refreshing. What sets this cocktail apart is the velvety foam created by the egg white, which sits like a cloud on top of the tangy citrus base and is traditionally finished with a few drops of aromatic bitters. The result is a beautifully layered drink that’s both elegant and approachable, perfect for sipping slowly while enjoying good conversation. Despite its sophisticated appearance and complex flavor profile, the Pisco Sour is surprisingly simple to make at home. It’s ideal for cocktail parties, special occasions, or whenever you want to transport yourself to the sunny coasts of South America.
Serving Quantity: 2 cocktails
Cooking Time: 10 minutes
1. Ingredients
- 4 ounces pisco
- 2 ounces fresh lime juice (about 2 limes)
- 1 ounce simple syrup
- 1 large egg white
- 6 to 8 ice cubes
- 4 to 6 dashes Angostura bitters
- 2 coupe glasses or rocks glasses
- Lime wheels for garnish (optional)
2. Nutrition Information Per Serving
- Calories: 165
- Protein: 2g
- Carbohydrates: 14g
- Fat: 0g
- Fiber: 0g
- Sodium: 30mg
3. Choose Your Pisco
Pisco is a grape brandy from Peru or Chile that’s essential to this cocktail. There are different styles, but for a classic Pisco Sour, use either Peruvian pisco quebranta or acholado, or Chilean pisco. These have the right balance of flavor and smoothness. Look for pisco at well-stocked liquor stores or specialty shops. There’s no real substitute that will give you an authentic Pisco Sour.
4. Juice the Limes
Roll the limes firmly on your countertop with your palm before cutting. This breaks down the membranes inside and releases more juice. Cut the limes in half and juice them, straining out any seeds. You need 2 ounces of fresh lime juice, which usually comes from about 2 medium limes. Fresh juice is absolutely essential. Bottled lime juice will make an inferior drink.
5. Make Simple Syrup
If you don’t have simple syrup already made, it’s easy to prepare. Combine equal parts sugar and water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves completely. Let it cool before using. Simple syrup keeps in the refrigerator for up to a month. For this recipe, you need 1 ounce, which is 2 tablespoons.
6. Chill Your Glasses
Place two coupe glasses or rocks glasses in the freezer for at least 15 minutes. The Pisco Sour is served very cold, and chilled glasses help maintain the perfect temperature. Cold glasses also help that beautiful foam topping stay stable longer.
7. Separate the Egg White
Carefully crack the egg and separate the white from the yolk. You only need the white for this recipe. Save the yolk for another use. Make sure no bits of yolk get into the white as this will prevent it from foaming properly. Fresh eggs work best, and the egg white adds no flavor, just that signature silky texture.
8. Add Ingredients to Shaker
Add the pisco, fresh lime juice, simple syrup, and egg white to a cocktail shaker. Don’t add ice yet. This step is important for the technique called dry shaking.
9. Dry Shake First
Seal the shaker tightly and shake vigorously without ice for about 20 to 30 seconds. This is called a dry shake. Shaking without ice allows the egg white to emulsify and create maximum foam without being diluted by melting ice. You should shake hard and fast, and you’ll hear the texture changing as the egg white froths up. Your arm will get tired, but keep going for the full time.
10. Add Ice and Shake Again
Open the shaker and add 6 to 8 ice cubes. Seal it tightly again and shake vigorously for another 20 to 30 seconds. This second shake with ice chills the drink to the perfect temperature and further develops the foam. The shaker should feel very cold in your hands when you’re done.
11. Check the Foam
Open the shaker and check the mixture. You should see a thick, frothy foam on top of the liquid. The consistency should be silky and smooth. If the foam seems thin, you can shake it a bit more, but usually the two-shake method creates perfect foam.
12. Strain Into Glasses
Remove your chilled glasses from the freezer. Using a fine-mesh strainer or Hawthorne strainer, carefully pour the Pisco Sour into the glasses, dividing it evenly between the two. Pour slowly and deliberately. The liquid will fill the bottom of the glass, and a thick layer of white foam should sit on top like a cloud.
13. Let the Foam Settle
Wait about 10 to 15 seconds after pouring to let the foam settle and stabilize. It should form a distinct layer on top of the drink, about half an inch to an inch thick. This foam layer is what makes the Pisco Sour so special and provides the perfect canvas for the bitters.
14. Add the Bitters
Take the Angostura bitters and carefully add 2 to 3 dashes on top of the foam in each glass. The traditional pattern is three drops in a line or triangle pattern on the foam. The dark brown bitters create a beautiful contrast against the white foam. You can use a toothpick to drag the bitters into decorative patterns if you like.
15. Garnish and Serve
If using lime wheels, make a small cut in each wheel and perch it on the rim of the glass. Serve the Pisco Sours immediately while they’re ice cold. The drink should be sipped slowly, allowing you to taste the layers, the aromatic bitters on the foam, then the tart, sweet citrus beneath.
16. Tips for Success
The egg white is safe to consume in cocktails for most people, but if you’re concerned about raw eggs or have a compromised immune system, you can substitute with aquafaba, the liquid from a can of chickpeas. Use 1 ounce of aquafaba in place of the egg white and shake the same way. The dry shake technique is crucial. Don’t skip it or add ice right away. The dry shake is what creates that spectacular foam that defines a proper Pisco Sour. Some bartenders use a cocktail shaker spring or a small whisk ball in the shaker during the dry shake to help create even more foam. This is optional but effective. The ratio of pisco to lime juice to simple syrup is traditionally 3 to 1 to 1, which creates a balanced drink that’s not too sweet or too sour. Adjust to your taste, but start with this classic proportion. Fresh lime juice cannot be emphasized enough. Bottled juice has a flat, artificial taste that ruins this delicate cocktail. Always use freshly squeezed. Make sure your shaker is sealed very tightly before shaking, especially during the vigorous dry shake. You don’t want egg white spraying everywhere. Some recipes call for a reverse dry shake, where you shake with ice first, then remove the ice and shake again. Both methods work, but the traditional dry-then-wet shake is more common. The bitters on top aren’t just decorative. They add aromatic complexity that enhances each sip. Don’t skip them even though they seem like just a garnish. Angostura is traditional, but you can experiment with other aromatic bitters. Peruvian and Chilean recipes differ slightly. The Peruvian version traditionally uses only lime juice, while some Chilean versions include lemon juice mixed with lime. Both are delicious. This cocktail is meant to be served immediately after making. The foam will eventually collapse if the drink sits too long, so make it fresh when you’re ready to serve. For a party, you can prep your ingredients ahead of time. Juice the limes, make the simple syrup, and separate egg whites into a container. Then shake drinks to order. A Pisco Sour is traditionally served in a coupe glass, but rocks glasses work fine too. The coupe shows off the beautiful foam layer better. Don’t be tempted to add more ice to the drink itself. Pisco Sours are served straight up, not on the rocks. The shaking with ice is just for chilling. If making multiple drinks, work in batches of two. Making too many at once means some will sit and lose their foam while you’re still shaking others. The Pisco Sour pairs wonderfully with South American cuisine, especially Peruvian ceviche, empanadas, or grilled meats. Practice your shaking technique. The harder and longer you shake during the dry shake, the better your foam will be. Don’t be shy about really going for it.
