I love how this cocktail delivers so much sophistication with so few ingredients. The combination of Pisco, fresh lime juice, and simple syrup strikes the perfect balance between tart and sweet, while the egg white gives it a creamy, luxurious mouthfeel. The few drops of Angostura bitters on top not only look beautiful but also add a subtle layer of spice and aroma. It’s a drink that feels special every time I make it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 oz (60 ml) Peruvian Pisco 1 oz (30 ml) fresh lime juice 1 oz (30 ml) simple syrup 1 large fresh egg white (or 1 oz / 30 ml pasteurized) 3 drops Angostura bitters, for garnish
Directions
Dry Shake: I combine the Pisco, lime juice, simple syrup, and egg white in a cocktail shaker without ice. I seal it tightly and shake vigorously for about 15 seconds to build up a frothy foam.
Wet Shake: I open the shaker, add plenty of ice, and shake again for another 15–20 seconds until the shaker feels very cold and frosted.
Strain: Using a Hawthorne and fine-mesh strainer, I double-strain the cocktail into a chilled coupe or sour glass.
Garnish: I let the foam settle for a moment, then carefully add three drops of Angostura bitters on top to finish. Serve immediately.
Chilean-style: I sometimes make it with Chilean Pisco, which is a bit lighter and more aromatic.
Citrus twist: A touch of grapefruit or lemon juice adds an extra layer of brightness.
Spicy kick: I’ve added a dash of chili bitters or a thin slice of jalapeño for a bold twist.
Sweet swap: Replace the simple syrup with honey syrup or agave nectar for a warmer sweetness.
Non-alcoholic: For a mocktail, I use seedless grape juice and a splash of tonic water—still frothy and refreshing.
Storage/Reheating
This cocktail is best made and enjoyed fresh. Since the foam and citrus lose their texture quickly, I always prepare it right before serving. However, if I’m hosting, I pre-mix the Pisco, lime juice, and simple syrup in a pitcher and keep it chilled—then shake individual portions with egg white when ready to serve.
FAQs
1. Do I have to use egg white?
No, but it gives the drink its signature silky foam. If I prefer not to use raw egg, I use pasteurized egg white or aquafaba (chickpea liquid) as a substitute.
2. Why do I need to dry shake first?
The dry shake (without ice) emulsifies the egg white, creating a stable foam. It’s key to achieving that creamy top layer.
3. Can I make this without a cocktail shaker?
Yes, I sometimes use a sealed jar or a protein shaker bottle—it still produces great foam.
4. What kind of glass should I use?
I like serving it in a chilled coupe or sour glass to show off the frothy top and aromatic bitters.
5. What kind of bitters are used?
Angostura bitters are the classic choice, adding a spicy, aromatic accent to the foam.
6. Can I batch this cocktail?
Yes, I mix the Pisco, lime juice, and syrup ahead of time, then shake individual portions with egg white before serving.
7. How do I make simple syrup?
I combine equal parts sugar and hot water, stir until dissolved, and let it cool before using.
8. What if the foam isn’t forming?
If the foam is weak, I shake longer or add an extra small splash of egg white. The dry shake step is essential.
9. Can I adjust the sweetness?
Yes, I sometimes reduce the simple syrup slightly for a tangier flavor or increase it if I want it smoother and sweeter.
Conclusion
This classic Pisco Sour is a timeless cocktail that never fails to impress. I love how it combines bright citrus, smooth Pisco, and the luxurious texture of egg white foam into one elegant glass. Whether I’m making it for guests or for myself, it’s always the perfect balance of refreshing and refined.
A smooth and frothy South American cocktail featuring Pisco, lime juice, simple syrup, and egg white, topped with aromatic Angostura bitters. The classic Pisco Sour is refreshing, tangy, and perfectly balanced between sweet and citrusy.
Total Time:5 minutes
Yield:1 cocktail
Ingredients
2 oz (60 ml) Peruvian Pisco
1 oz (30 ml) fresh lime juice
1 oz (30 ml) simple syrup
1 large egg white (or 1 oz / 30 ml pasteurized)
3 drops Angostura bitters (for garnish)
Instructions
Dry Shake: Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker without ice. Shake vigorously for 15 seconds to build a frothy foam.
Wet Shake: Add ice to the shaker and shake again for 15–20 seconds until well chilled.
Strain: Double strain the cocktail into a chilled coupe or sour glass using a Hawthorne and fine-mesh strainer.
Garnish: Let the foam settle, then add three drops of Angostura bitters on top. Serve immediately.
Notes
Use Chilean Pisco for a lighter, aromatic variation.
Replace simple syrup with honey syrup or agave nectar for a warmer sweetness.
Add chili bitters or a jalapeño slice for a spicy twist.
Substitute egg white with aquafaba for a vegan version.
Serve in a chilled coupe or sour glass for best presentation.
