Pisco Sour Recipe

Prepare and chill glassware (optional)

Place a coupe or old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you mix the cocktail to ensure the finished drink stays cold. Discard the ice water before serving.

Dry shake (create foam)

Measure 2 oz pisco, 0.75 oz fresh lime juice, 0.75 oz simple syrup, and 1 large egg white into a cocktail shaker without ice. Seal the shaker and shake vigorously for 15–20 seconds. This 'dry shake' emulsifies the egg white and builds a rich, silky foam.

Wet shake (chill and aerate)

Open the shaker, add a generous handful of ice (about 4 cups loosely packed) and seal. Shake very hard for another 15–20 seconds until the shaker feels cold to the touch (10–15 seconds is often enough if your ice is good). This chills and slightly dilutes the mix while further aerating the foam.

Fine strain and serve

Double-strain the cocktail into the chilled coupe or old-fashioned glass using a cocktail strainer and a fine mesh strainer to remove ice shards. Pour gently to preserve the foam head.

Garnish and finish

Carefully add 2 dashes of Angostura bitters onto the foam. Use a toothpick or small skewer to drag the bitters into a simple pattern (optional). Garnish with a lime wheel or twist on the rim. Serve immediately.

Safety note (raw egg)

If concerned about raw egg white, use a pasteurized egg white or a commercial egg-white substitute in equal volume and follow the same shaking steps.