Unlock your inner mixologist with this straightforward guide to crafting a perfect, frothy Pisco Sour, an emblematic cocktail that delivers the refreshing zest of a Peruvian summer.
If you want to feel like you’ve just walked into the heart of Peru without stepping foot out of your kitchen? Well, you can do that with the amazingly refreshing Pisco Sour, a cocktail that’s mighty famous there — and for good reason. I adore the Pisco Sour, it has a punch of citrusy goodness that’s full of fizz. It is so much more exciting than your average go-to drink.
If you’re already into the classics like the Whiskey Sour or Margarita, or you like the taste of bitters found in a Sazerac, get ready to meet your new best friend. The Pisco Sour builds on that familiar balance of sour citrus and strong alcohol, but the plot thickens! The addition of the egg white gives this drink a whole new level of sophistication and creaminess. It truly stands out from the crowd.
Why You Will Love This Cocktail Recipe
- A Pisco Sour is an easy entry ticket to the mixology club. All you need are some simple ingredients and a cocktail shaker!
- You will love emulsifying eggs. It might sound a bit chef-y, but it’s actually fun to do and more importantly it makes your drink all frothy and creamy. It’s like being a mad scientist, but way tastier.
- I usually serve pisco when I entertain at home, it brings exotic flavors and never fails to impress.
- A shaker
- A jigger (to measure precisely the Pisco, lime juice, and simple syrup)
- A Hawthorne strainer (if your shaker doesn’t come with a built-in strainer)
- Ideally a coupe glass (but Any small cocktail glass will do)
- 3 oz. of Pisco
- 1 oz. of freshly squeezed lime juice
- 0.75 oz. of simple syrup
- 1 egg white
- A few dashes of Angostura bitters for garnishing
- Mix the elements. In a cocktail shaker, combine the Pisco, lime juice, simple syrup, and egg white.
- Shake vigorously without ice to emulsify the egg white and get a frothy consistency.
- Incorporate the ice and shake again to chill the drink
- Strain into a chilled glass and add a few dashes of bitters as an optional garnish
Top Tips For a Perfect Pisco Sour
You need to always use freshly squeezed lime juice. It’s tastes better and is much healthier than store-bought lime juice.
If you want that distinctive frothiness, you’re going to have to go that extra mile with your shake. My trick is to shake it vigorously, both before and after adding the ice.
Another important (and often overlooked) tip is to serve your Pisco Sour in a chilled glass. That’s the secret to maintain a nice foam on top of your Pisco.
Don’t skimp on the bitters. I am always amazed to see how those few dashes of Angostura bitters add so much.
Good question! Pisco is like a brandy, but it’s all about the grapes. It’s a clear spirit with an epic flavor that you’ll find coming at you from Peru and Chile.
A proper Pisco Sour might set you back 200-225 calories, and that’s mainly from the Pisco and the syrup. Other than watching how much of it you add, there’s not a lot you can do to alter the Pisco (it is a Pisco Sour, after all) but the syrup can easily be replaced with a natural sweetener like organic honey or Stevia.
Take your time. Sip it slowly and enjoy the blend of sour, sweet, and bold flavors. It’s meant to be served in a chilled glass for a chilled person (that’s you, by the way).
The egg white is responsible for that classic frothy look. If you’d rather not include it or it doesn’t comply with your diet, you can always switch it out with pasteurized egg white, or aquafaba (basically chickpea water), or ditch it completely.
Pisco Sour’s got a great zing to it that pairs well with loads of dishes, especially if you’re into Peruvian food. Try it with ceviche, anticuchos (Peruvian skewers), or really any grilled seafood with a kick for an authentic yummy combo.
Pisco Sour Variations Worth Trying
Low-Carb Pisco Sour: Swap the simple syrup for a low-carb substitute like agave nectar or Stevia, and you’ve got a cocktail that fits right into your low-carb diet.
Pisco Sour Mocktail: For those who prefer non-alcoholic beverages, replace the Pisco with a non-alcoholic distilled spirit like Seedlip.
Maracuya (Passionfruit) Pisco Sour: In this tropical twist, passionfruit juice or puree replaces the lime juice.
Chicha Morada Sour: This variation incorporates Chicha Morada (Peruvian purple corn drink) into the mix. It has beautiful color and a uniquely fruity profile.
How to Store a Pisco Sour
Pisco Sours aren’t at their best when they’re made ahead of time. The frothy goodness from the egg white goes AWOL before too long. What you COULD do beforehand, though, is prep your simple syrup; that should save you a bit of time.
If you have any leftover Pisco Sour, you’ll want to drink it later that day. Given it has some egg whites, it won’t keep long in the fridge. You can pop it in there for a while, just remember to give it a good shake before serving.