The pisco sour is a bright South American cocktail of pisco, lime, sugar, and a silky egg-white foam finished with aromatic bitters.
Use a dry shake to emulsify the egg white first, then shake again with ice for a cold, smooth cocktail with a stable cap of foam.
The dry shake matters: shaking without ice first helps the egg white build structure before dilution and chilling.
Serving Suggestions
Serve in a chilled coupe or rocks glass with three drops of bitters. Pair it with empanadas, ceviche, or salty snacks.
Recipe Notes
Use pasteurized egg white if preferred. Prepare each drink to order; the foam is freshest immediately after shaking.
Classic Chilean Pisco Sour
A silky Chilean cocktail made with pisco, fresh lime, simple syrup, egg white, and aromatic bitters.
Equipment
- Cocktail shaker
- Jigger
- Fine strainer
- Coupe glass
Ingredients
Pisco Sour
- 3 oz Chilean pisco
- 1 oz fresh lime juice
- 1 oz simple syrup adjust to taste
- 1 egg white from a large egg
- 1 cup ice for the second shake
- 3 aromatic bitters drops to garnish
- 1 lime wedge optional garnish
Instructions
Shake:
- Add the pisco, lime juice, simple syrup, and egg white to a shaker. Shake hard without ice for 15 seconds.
- Add the ice and shake again until the shaker is very cold.
Strain and Garnish:
- Double-strain into a chilled coupe glass to remove ice shards and create a smooth foam.
- Add three drops of bitters to the foam and serve with a lime wedge if desired.
Notes
- Use fresh lime juice; bottled juice makes the drink noticeably flatter.
- For a lighter drink, reduce the pisco slightly and add a splash of chilled soda.
Nutrition
Calories: 235kcalCarbohydrates: 19gProtein: 3gSodium: 35mgSugar: 18g