Cocktail· Pisco
Pisco Sour
The Pisco Sour is a shaken cocktail made with Peruvian pisco, fresh lime juice, simple syrup, and egg white, served up in a coupe and finished with three drops of Angostura bitters on the foam. It is the national cocktail of Peru and Chile, with each country claiming the original. The dry shake builds the egg-white foam; the wet shake chills and dilutes.
Ingredients
- 2 oz pisco (Peruvian; Italia or Quebranta if available)
- 1 oz fresh lime juice
- 0.75 oz simple syrup
- 1 fresh egg white
- 3 drops Angostura bitters, to finish
Built for shaken drinks
The Shaken Set
Boston Shaker · Hawthorne Strainer · Jigger
$50.00
Save $10.00
Method
- Combine pisco, lime juice, simple syrup, and egg white in a shaker with no ice.
- Dry-shake hard for 15 seconds to emulsify the egg white.
- Add ice and shake again until well chilled and visibly thicker.
- Double-strain into a chilled coupe.
- Float three drops of Angostura on the foam; draw a line through them with a pick for the classic look.
Garnish
Three drops of Angostura bitters on the foam
Pro tip
Dry-shake first to build the foam, then add ice and shake again to chill. Skip the dry shake and the foam stays thin and weeps off the surface.
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