Pisco Sour
A South American classic known for its refreshing balance of citrus and spirit, capped with a silky egg white foam and aromatic bitters.
What it tastes like
The aroma is dominated by earthy grape notes and the herbal spice of the bitters resting on the foam. On the palate, sharp citrus acidity balances the floral pisco, followed by a thick, velvety mouthfeel from the emulsified egg. The finish is clean and dry with a faint lingering bitterness from the aromatic garnish.
Flavour profile
Ingredients
- Pisco2 oz
- Lemon juice1 oz
- Sugar1.5 tbsp
- Egg White1 whole
- Angostura Bitters3 dashes
Preparation
- 1
Combine Pisco, lemon juice, sugar, and egg white in a cocktail shaker.
- 2
Perform a 'dry shake' (shake without ice) vigorously for about 10 seconds to emulsify the egg white.
- 3
Add ice cubes to the shaker.
- 4
Shake again vigorously until the outside of the shaker is frosty.
- 5
Strain the mixture into a chilled glass.
- 6
Garnish with dashes of bitters on top of the foam.
Substitutions
- SugarSimple Syrup — Using a pre-dissolved syrup ensures a more consistent texture and prevents undissolved granules at the bottom of the glass.
- Lemon juiceLime juice — Lime provides a sharper, more traditional Peruvian acidity compared to the softer profile of lemon.
- Egg WhiteAquafaba — Chickpea liquid creates a similar frothy head while making the drink suitable for vegans.
- PiscoGrappa — This unaged grape distillate offers a similar fruit funk, though it often has a more rustic and assertive finish.
Variations
Chilcano
A long drink version that swaps the egg white for ginger ale and lime, resulting in a refreshing, bubbly highball.
Maracuya Sour
Add half an ounce of passion fruit puree to the shaker to introduce tropical tartness and a bright yellow color.