Pisco Sour Recipe
Peru's famous national cocktail, the Pisco sour has a taste unlike any other, a mix of tart and sweet with a texture that changes from foam to icy cold liquid.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Prepare & Shake
- 1
Measure ingredients
Measure 2 oz pisco, 1 oz fresh lime juice, and 0.75 oz simple syrup. Crack a fresh large egg and separate or use whole egg (white only recommended for traditional foam). Reserve the yolk for another use.
- 2
Dry shake (no ice)
Add the pisco, lime juice, simple syrup, and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 20–30 seconds. This emulsifies the egg white and creates a stable foam.
- 3
Wet shake (with ice)
Open the shaker, add ~1 cup of ice, re-seal, and shake vigorously for 10–15 seconds until the outside of the shaker feels very cold (this chills and slightly dilutes the drink).
Strain & Serve
- 4
Double strain into glass
If you prefer a very smooth drink, double-strain the cocktail through a Hawthorne or fine mesh strainer into a chilled coupe or rocks glass. If serving over ice, fill the glass with ~1/2 cup fresh ice before straining.
- 5
Finish with bitters
Gently place 3 drops of Angostura bitters onto the foam. Use a toothpick or skewer to drag the drops into a simple pattern if desired. Optionally garnish the rim with a lime wheel or twist.
Safety & Notes
- 6
If you're concerned about raw egg, use pasteurized egg whites or a commercial egg-white substitute. Adjust simple syrup to taste if you prefer a sweeter or tarter cocktail. Serve immediately while foam is still aerated.