Cocktail
Pisco Sour
How to make a Pisco Sour - the South American national cocktail of pisco, lime, sugar syrup and egg white. The creamy classic done right.
5 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Pisco Sour is the national cocktail of Peru and Chile - and the cause of a friendly dispute between the two countries. The clear grape brandy pisco, fresh lime and an airy egg-white crown make a wonderfully balanced sour. The Angostura drops on top are its unmistakable trademark.
Instructions
- Add pisco, lime juice, sugar syrup and egg white to the shaker.
- Shake vigorously without ice (dry shake), about 15 seconds.
- Add ice cubes and shake vigorously again.
- Strain into a tumbler so the foam crown forms.
- Decorate with a few drops of Angostura on the foam.
Garnish: Angostura drops on the foam crown
Pro tip: Shake first without ice (dry shake), then with ice - only this way does the typical dense foam crown become really stable and creamy.
Frequently asked questions
Which country does the Pisco Sour come from?
Both Peru and Chile claim the Pisco Sour as their national cocktail. The version with egg white that is common today originated in the 1920s in Lima, Peru.
What is pisco?
Pisco is a brandy from Peru and Chile distilled from grapes. It is clear and brings fruity, floral aromas.
What are the Angostura drops for?
The bitter drops on the foam crown are not just decoration. When drinking, their aroma rises to the nose and adds a spicy note to the drink.
Ingredients
- Pisco6 cl
- Lime juice (fresh)3 cl
- Sugar syrup2 cl
- Egg white1
- Angostura bitters3 dashes
