Description

The Pisco Sour is the national cocktail of Peru and Chile. It was created in the early 20th century by an American bartender in Lima and has since become a beloved classic.

The drink combines pisco, fresh lime juice, simple syrup, egg white, and bitters to create a frothy, tart, and aromatic experience.

Ingredients

60 ml Pisco
30 ml lime juice
15 ml Simple Syrup
1 piece Egg White
2 dashes Angostura Bitters (for topping)

Equipment needed

Cocktail Shaker – Used for dry shake and wet shake. Fine Mesh Strainer – Used to fine strain into the glass.

Instructions

Shake all ingredients except bitters without ice to emulsify the egg white.
Add ice and shake again until well chilled.
Strain into a coupe glass.
Top with a few dashes of Angostura bitters.

Recommended glassware

Sour Glass (recommended)

A small stemmed glass traditionally used for sours and daisies.

90–150 ml Compact stemmed bowl for smaller serves.

Best for: Pisco Sour, small Daiquiris, classic sours.

Garnish: Best with minimal garnish and neat foam presentation.

Coupe Glass

An elegant stemmed glass for shaken or stirred cocktails served up.

A modern alternative for foamy sours.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Pisco Sour