Pisco Sour Recipe
Make Pisco Sour Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & optional
Method
Cocktail
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.
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).
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.
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.
Optional variations & safety note
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.