Pisco Sour Recipe
A vibrant cocktail featuring pisco, zesty lime juice, and simple syrup, finished with a velvety egg white foam and a touch of bitters for a balanced, smooth sip.
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Ingredients
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Cocktail
Method
Cocktail
Prepare and dry shake
Add pisco, fresh lime juice, simple syrup, and the egg white to a cocktail shaker (no ice). Seal and dry shake vigorously for 15–20 seconds until the mixture becomes frothy and noticeably thicker. This step builds the foam's structure.
Wet shake
Open the shaker and add the cup of ice. Seal and shake again vigorously for 10–15 seconds until the shaker is very cold to the touch and the exterior fogs. This chills and slightly dilutes the cocktail while further aerating the foam.
Double strain and serve
Double strain the cocktail into a chilled coupe or rocks glass over the 3 serving ice cubes (or serve neat in a chilled coupe without ice). Use a fine mesh strainer plus the shaker strainer to ensure a silky, smooth texture and remove any ice shards.
Garnish
Place a lime wheel or twist on the rim or float it gently on the foam. Add 3 small dashes of Angostura bitters on the foam surface in a triangular or decorative pattern. If desired, use a toothpick to gently swirl the bitters into a simple design.
Serve immediately. Sip slowly to enjoy the contrast between tart lime, floral pisco, sweet syrup, and the creamy egg-white foam.