Pisco Sour Cocktail

Classic Pisco Sour cocktail made with pisco, lemon juice, simple syrup, egg white for foam, and Angostura bitters. A beloved South American cocktail claimed by both Peru and Chile, prepared using the dry-shake technique for a rich, frothy finish.

smart_display Published 2021-12-02 download Extracted 2026-04-04

5m Prep

5m Total

1 Servings

cocktail pisco-sour peruvian chilean south-american egg-white sour no-cook classic short

Ingredients

1 large egg white
2 oz pisco quebranta
1 oz fresh lemon juice (freshly squeezed)
0.75 oz simple syrup
3 drops Angostura bitters
for garnish lime peel (strip of peel) optional

Steps

1

In a mixing glass, add the egg white. This gives the cocktail a special foam layer — vegans can substitute with an artificial foam product.

Tip: Use aquafaba (chickpea brine) as a vegan alternative to egg white

~1 min
2

Add 2 oz of pisco quebranta to the mixing glass.
3

Squeeze fresh lemon juice up to 1 oz into the glass.
4

Add 3/4 oz of simple syrup for balance.
5

Add a large ice rock to the mixing glass and shake vigorously to chill the cocktail.

Tip: Shake hard — you need to chill the mixture and begin emulsifying the egg white

~1 min
6

Double strain the cocktail to remove ice and any pulp, then pour back into the shaker.
7

Shake again without ice (dry shake / 'die Zeit' technique). This builds the foam and creates the characteristic frothy layer.

Tip: The dry shake after straining is the key to a thick, stable foam on the Pisco Sour

~1 min
8

Serve the cocktail into a well-chilled glass.

Tip: Chill your glass in the freezer or with ice water beforehand
9

Add 3 drops of Angostura bitters on top of the foam using a dropper for aroma.
10

Optionally garnish with a strip of lime peel. Traditionally the Pisco Sour is served without any garnish.

Nutrition (per serving)

165

Calories

Protein

12g

Carbs

Cultural Context

The Pisco Sour is one of the most iconic cocktails of South America, with both Peru and Chile claiming its origin. The Peruvian version uses pisco quebranta (a non-aromatic grape variety) and is the most internationally recognized. The cocktail is believed to have been created in the early 20th century. Its frothy egg white top and Angostura bitters drops are hallmark features. The debate over its origin is a beloved cultural rivalry between the two nations.