Pisco Sour cocktail in a coupe — Lime juice

Pisco Sour Cocktail Recipe

sour foamy refreshing

pisco, lime juice, simple syrup, egg white, angostura bitters

History

The Pisco Sour is Peru’s national cocktail, popularized in the 1920s by Victor Vaughen Morris at his Morris’ Bar in Lima. An American from Utah, Morris adapted the whiskey sour using local pisco, creating a drink that quickly became a Lima favorite. The modern version—pisco, lime juice, simple syrup, egg white, and Angostura bitters on the foam—is the Peruvian style. Chile claims the spirit too; the bitters dots are the Lima signature. A pasteurized carton egg white from the pantry works if you would rather skip a raw egg. If pisco and lime are already on the shelf, mix this before you buy whiskey for a Whiskey Sour — same sour template, different grape brandy.

Ingredients

pisco 2 oz

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lime juice 0.75 oz

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simple syrup 0.5 oz

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egg white 1

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angostura bitters few dashes

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Missing a bottle? Stock your pantry to see what else you can mix.

How to make

Chill a coupe.
Separate 1 egg white into the shaker first so you can see it is clean, then add 2 oz pisco, ¾ oz lime juice, and ½ oz simple syrup.
Dry-shake hard with no ice for 15 seconds so the egg white foams.
Add ice and shake again until the tin frosts.
Double-strain into the coupe so the foam sits in a thick cap.
Dot 3 dashes of Angostura bitters on the foam and drag a toothpick through them if you want the classic design.

Glassware

Coupe

A wide bowl shows aroma and holds stirred or shaken drinks without stemware tipping over as easily as a V-shaped martini glass.

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Pisco Sour FAQ

Do you put egg white in a Pisco Sour?

Yes. Dry-shake 2 oz pisco, lime juice, simple syrup, and 1 egg white, then shake again with ice and strain into a coupe. Dot Angostura bitters on the foam. A pasteurized carton egg white from the pantry works.

What ingredients are in a Pisco Sour?

A Pisco Sour is made with pisco, lime juice, simple syrup, egg white, and angostura bitters. Amounts and pantry matching are in the ingredients list on this page.

How do you make a Pisco Sour?

Chill a coupe. Separate 1 egg white into the shaker first so you can see it is clean, then add 2 oz pisco, ¾ oz lime juice, and ½ oz simple syrup. Dry-shake hard with no ice for 15 seconds so the egg white foams. Add ice and shake again until the tin frosts. Double-strain into the coupe so the foam sits in a thick cap. Dot 3 dashes of Angostura bitters on the foam and drag a toothpick through them if you want the classic design.

What glass do you serve a Pisco Sour in?

Serve a Pisco Sour in a Coupe. A wide bowl shows aroma and holds stirred or shaken drinks without stemware tipping over as easily as a V-shaped martini glass.