Sour · Anytime · Summer

Pisco Sour

Pisco shaken with lemon, syrup and a whole egg white until it foams. Bitters go on top for the smell, not the taste.

Base: Pisco
Glass: Coupe glass
Method: Shake
Strength: 16% ABV

Ingredients

60 mlPisco
30 mlFresh Lemon Juice1 swap
Fresh lime juicemedium
A touch sharper
20 mlSimple Syrup1 swap
Sugar syrup or agavehigh
Little change
1 wholeRaw whole Egg White

How to make

Technique

Shake · 10–15s

Shaking chills the drink fast while adding dilution and a light texture.

Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.

Serve

Glass

Coupe glassAlso fine: Martini glass, Nick & Nora glass

Garnish

Few dashes of Amargo bitters on top as an aromatic garnish.Dashed across the surface, so you smell them before you taste anything.

Taste & nutrition

16%ABV

155kcal

1.74Drinks

StrengthMedium

Sweet to dryDry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Dry-shake without ice first to build the foam, then shake again with ice.
Use freshly squeezed juice — bottled tastes flat.

History

Year1920s

PlaceLima, Peru

Created byVictor Vaughen Morris

Peru's signature cocktail shakes pisco with lime, sugar and egg white, finished with a few drops of bitters on the foam. It is usually credited to American bartender Victor Morris in 1920s Lima. Tart, frothy and aromatic, it sparks a friendly rivalry between Peru and Chile over ownership. It is the definitive showcase for pisco.

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