Pisco Sour

Did you know the Pisco Sour was the first cocktail I ever learned how to make? I was on a family trip to Peru back in 2014 and we took a Pisco sour class. And to answer your question, yes, it will always taste better in Peru. But, making this recipe at home is pretty good too!

Watch Me Mix It

Let’s Make It

1. In a cocktail shaker add Pisco, egg white, simple syrup, and lime juice.
2. Dry shake for 20 seconds (without ice).
3. Add ice and shake again.
4. Strain into a glass and top with angostura bitters.

Pisco Sour Ingredients

Pisco

A type of grape brandy made from fermented grape juice, aka wine. It comes from Peru (where I first learned how to make it with my family!) as well as in Chile. It has a sort of fruity, floral flavor, kind of like white wine but with more a boozy kick. Once you have a good bottle of Pisco, like Barsol, you can get creative with the flavor combinations.

Egg White

Egg whites are often used in cocktails to create a creamy foamy texture. Check out this guide to cocktail foaming agents like egg whites and other (vegan) alternatives, plus pros, cons, and tips for making foamy cocktails.

Lime Juice

I only take my lime juice fresh-squeezed, thank you! And so should you. A classic Pisco Sour can go from great to terrible if you don’t use fresh lime juice and that’s because there’a really no where to hide in a cocktail with just so few simple ingredients.

Simple Syrup

You can buy simple syrup online or in many grocery stores. But making your own simple syrup at home is really easy, too. And if you make a big batch, you can store it for all your cocktailing needs. Just add equal parts sugar and water to a saucepan over medium heat and stir it until sugar dissolves. Then, let it cool and store your homemade simple syrup for up to 4 weeks in the fridge. It really is that easy.

Here’s where you can deviate from the classic Pisco Sour by playing with the flavors of your syrups. Simple syrup is the base for the classic recipe, but you could really play up the tropical Peruvian vibes by using coconut syrup.

Angostura Bitters

This orange concentrated bitter gives cocktails a little je ne sais quoi! Angostura bitters are made from a bitter root called gentian on the island nation of Trinidad and Tobago and balances the bitterness with notes of citrus and island spices. Three little drops on top of your Pisco Sour is all you need. I love using King Floyd’s Bitters.

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Pisco Sour

Time to make: 5 minutes minutes

A classic egg white cocktail that will transport you to Peru.

Print Recipe

Ingredients

• 2 oz. Pisco (I use @barsolpisco)
• 1 oz. Lime juice
• 1/2 oz. Simple syrup
• 1 Egg white
• 3 drops Angostura bitters (I use @kingfloyds)

Instructions

• Add all ingredients except bitters into your shaker.
• Don’t add ice. Instead dry shake for about 20 seconds.
• Add ice and shake again.
• Strain into a coupe.
• Add bitters and garnish with a lime wheel.

Pisco Sours…

With a Twist

Blood Orange Pisco Sour

Guava Pisco Sour

Xoxo, cheers!