Recipe
- In a cocktail shaker, combine pisco, lime juice, simple syrup, and egg white.
- Add ice to the shaker and shake vigorously for about 15 seconds.
- Remove the ice and shake again (dry shake) to create a frothy texture.
- Strain into a chilled cocktail glass.
- Add a few drops of Angostura bitters on top of the foam.
- Optionally, enhance with grapefruit juice, cinnamon, or orange blossom water.
Serving Suggestions: Serve the Pisco Sour immediately, enjoying the smooth, frothy layer contrasted by the sharpness of the bitters.
Explore: Pisco Sour Variations
Ingredients
- 2 oz (60 ml) pisco
- 1 oz (30 ml) fresh lime juice
- 1/2 oz (15 ml) simple syrup
- 1 egg white
- Ice cubes
- Angostura bitters (a few drops for garnish)
Optional Enhancements: A splash of grapefruit juice for a citrusy twist, a sprinkle of cinnamon for a spiced note, or a few drops of orange blossom water for a floral aroma.
Bartending Tips
Creating the ultimate Pisco Sour is about more than just following the recipe. Here are some expert mixology tips:
Mixing Technique
Quality Pisco: Choose a high-quality pisco for a smooth and flavorful base.
Fresh Lemon or Lime Juice: Use freshly squeezed lemon or lime juice for a bright and authentic flavor.
Egg White: Add a fresh egg white for a creamy texture and classic frothy top.
Proper Shaking: Shake the ingredients vigorously with ice to create a well-chilled, frothy drink.
Garnishing and Presentation
Angostura Bitters: Add a few drops of Angostura bitters on top of the froth for a touch of spice and a beautiful presentation.
Lemon or Lime Twist: Garnish with a twist of lemon or lime peel for added aroma and visual appeal.
Coupé Glass: Serve in a chilled coupé glass to highlight the elegance of the cocktail.
How to Store
Refrigerate Ingredients: If preparing in advance, mix the pisco, lemon or lime juice, and simple syrup and store in a sealed container in the refrigerator for up to 24 hours. Add egg white and shake with ice just before serving to ensure the freshest taste and proper froth.
Faq
What type of pisco is best for a Pisco Sour?
High-quality pisco is essential for a great Pisco Sour. Look for a well-regarded brand like Pisco Portón, Barsol, or Capel. Both Peruvian and Chilean piscos can be used, though each has distinct characteristics.
What is the origin of the Pisco Sour cocktail?
The Pisco Sour originated in Peru in the early 20th century. It was created by American bartender Victor Vaughen Morris at his bar in Lima, and it has since become a national drink of Peru.
How should a Pisco Sour be served?
A Pisco Sour is typically served straight up (without ice) in an old-fashioned glass or a coupe glass. It is garnished with a few drops of Angostura bitters on the frothy top.
Can I use different types of citrus juice for a Pisco Sour?
While lime juice is traditional, you can experiment with other citrus juices like lemon or grapefruit for a different flavor profile. However, lime is the most common and recommended choice.
What are some variations of the Pisco Sour cocktail?
Variations include the addition of different fruit purées, such as passion fruit or mango, or using flavored syrups instead of simple syrup. You can also adjust the sweetness and acidity to taste.
Is the Pisco Sour a strong cocktail?
The Pisco Sour is moderately strong, as it contains a substantial amount of pisco. The lime juice, simple syrup, and egg white balance the alcohol, making it smooth and refreshing.
Can a Pisco Sour be made without egg white?
Yes, you can omit the egg white if desired, though it contributes to the cocktail’s signature frothy texture and smooth mouthfeel. Alternatively, you can use aquafaba (chickpea water) as a vegan substitute.
What is the best way to achieve the frothiness in a Pisco Sour?
To achieve the frothy top, vigorously shake the ingredients in a cocktail shaker for about 15-20 seconds. A “dry shake” (shaking without ice first) can enhance the frothiness before adding ice and shaking again.
What foods pair well with a Pisco Sour cocktail?
Pisco Sours pair well with a variety of foods such as ceviche, grilled seafood, empanadas, and light appetizers. The citrusy and slightly sweet flavor complements these dishes beautifully.
