Pisco Sour Recipe

1. Prepare and dry-shake

Add the pisco, fresh lime juice, simple syrup, and the egg white to a cocktail shaker (no ice). Secure the lid and dry-shake vigorously for about 15–20 seconds. This emulsifies the egg white and builds a foamy texture.

2. Wet-shake with ice

Open the shaker, add the ice, reseal, and shake vigorously for another 10–15 seconds until the outside of the shaker is cold (this chills and dilutes the drink to proper balance).

3. Strain and serve

Double-strain the cocktail into a chilled coupe or rocks glass (use a fine mesh strainer plus the shaker strainer) to remove ice shards and ensure a silky texture.

4. Add bitters and garnish

Carefully drop 3 dashes of Angostura bitters onto the foam. Use a toothpick or small skewer to gently swirl or create small patterns if desired. Add a lime wheel or a strip of lime zest on the rim or surface as garnish.

5. If you prefer not to use raw egg white, substitute 0.75 oz aquafaba (liquid from canned chickpeas) and follow the same shaking process. For a slightly sweeter drink, increase simple syrup to 1 oz. Always use fresh citrus and good-quality pisco for best flavor.