ThirstyforKnowledge

An encyclopedia of drinks — mixed, poured, brewed and whisked

No. 053 Cocktails · Pisco

Pisco Sour

Pisco, lemon, sugar syrup and a whole egg white shaken to a thick foam, scented with bitters.

A Pisco Sour with a thick foam and drops of bitters
A Pisco Sour Photo: Erich Wagner (www.eventografie.de), CC BY-SA 4.0

Recipe card

ml oz

Makes 1 drink · about 4 min to make

Ingredients

Ounces are US fluid ounces (29.57 ml), rounded.

Method

  1. Add all the ingredients to a shaker with ice.
  2. Shake hard and strain into a chilled goblet.
  3. Add a few dashes of Amargo bitters on top of the foam.
Glass
Goblet
Garnish
A few dashes of Amargo bitters on the foam
Technique
Shaken
Difficulty
Takes practice

Printable recipe card Quantities as given in the IBA's official specification.

About the Pisco Sour

A whole egg white gives the Pisco Sour its dense, creamy foam; a few drops of Amargo bitters on top add aroma.

If you'd rather not use raw egg, see our cocktail techniques guide for notes on egg white.

Background

The pisco sour is of Peruvian origin. The Chilean version is similar but excludes the bitters and egg white.

Tags: egg white sour peru

Sources

  1. IBA — Pisco Sour (official specification)
  2. Wikipedia — Pisco sour

Checked when this entry was written. Links open the original source in a new tab.

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