Ingredients
- 5 Part(s) Brandy (Pisco)
- 4 Part(s) Lemon Juice
- 3 Part(s) Sugar Syrup
- 1 Splash(s) Egg White
Instructions
- Add all ingredients to a mixer with ice. Shake well (until ice is melted). and serve in a cocktail glass.
Estimated Nutrition:
Where it came from
Victor Vaughen Morris, an American expat, opened Morris's Bar in Lima around 1916 and is the most-credited inventor of the Pisco Sour as we know it. The drink combined the basic Whiskey Sour template with the Peruvian national spirit. By the 1920s it was the bar's signature.
Peru and Chile have an ongoing dispute about Pisco itself, and by extension the Pisco Sour. Peru declared it a national drink in 1988 and added a national holiday (the first Saturday of February). Chile has its own version and has its own Pisco Sour day. Both are correct and both make great drinks.
What it tastes like
Bright lime, soft pisco-grape character, sweet edge from the syrup, and a foamy, almost meringue-like texture from the egg white. Two drops of Angostura on the foam are aroma not flavour.
The pisco itself is a clear grape brandy that varies wildly: Peruvian pisco is unaged and usually mosto verde (made from must); Chilean pisco can be aged in oak. Each style makes a different drink. Both work.
The technique
60ml pisco, 22ml fresh lime, 22ml simple syrup, 1 egg white. Dry shake (no ice) for 15 seconds to emulsify the egg. Add ice and shake hard for 12 more seconds. Double-strain into a chilled coupe. Drop two drops of Angostura bitters on the foam in a pattern.
The dry shake is the key. Skipping it produces a thin, watery foam that disappears in 30 seconds. A proper dry shake gives you a thick, persistent foam that holds the bitters drops in a clean pattern.
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Ingredient Spotlight
The bottles that make or break this drink.
The pisco
- Use
- Peruvian pisco (Quebranta, Italia, or acholado) or Chilean pisco
- Skip
- Cognac or other brandies (different drink, called a Cognac Sour)
- Why
- Pisco is a unique grape spirit. Peruvian is unaged and floral; Chilean can be aged. Both work.
The lime
- Use
- Fresh lime juice from key limes (Peruvian style) or Persian limes
- Skip
- Bottled lime juice
- Why
- Bright fresh acid is the entire point. Bottled juice is flat.
The egg white
- Use
- Fresh egg white from a whole egg, separated yourself
- Skip
- Pasteurised egg white from a carton (less foam)
- Why
- Fresh egg whites foam better. Pasteurised versions are safer but produce less structure.
Variations
Other classic sours built on the same template.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Cognac, Armagnac, or grappa all make sour-family riffs. Bartenders sometimes use blanco tequila for a Mexican Pisco Sour cousin.
Lemon works (turns it into a Pisco Sour Lemon, less canonical). Bottled lime juice is flat and ruins the drink.
Aquafaba (the brine from a tin of chickpeas, 22ml) is the closest vegan substitute and foams almost as well.
Drop syrup to 15ml. Pisco itself has some grape sweetness.
Bump pisco to 75ml. Increase lime by 5ml to balance.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Pisco Sour?
Pisco, fresh lime, simple syrup, egg white, and Angostura bitters on the foam. Standard spec: 60ml pisco, 22ml lime, 22ml simple syrup, 1 egg white, 2 drops Angostura.
How do you make a Pisco Sour?
Combine 60ml pisco, 22ml fresh lime, 22ml simple syrup, and 1 egg white in a shaker. Dry shake (no ice) for 15 seconds to emulsify. Add ice and shake hard for 12 more seconds. Double-strain into a chilled coupe. Drop 2 drops Angostura on the foam.
Where did the Pisco Sour come from?
Victor Vaughen Morris's bar in Lima, Peru, around 1916. Morris was an American expat who built the drink as a Peruvian riff on the Whiskey Sour template.
Peruvian vs Chilean Pisco Sour?
Same general drink, different styles of pisco and slightly different ratios. Peruvian uses unaged pisco and is foamier from a longer shake. Chilean often uses aged pisco and is sometimes shorter. Both are correct.
What is pisco?
A clear grape brandy made in Peru and Chile from specific grape varieties. Peruvian pisco is unaged and pot-distilled. Chilean pisco can be aged in oak. Both are around 38 to 48 percent ABV.
Why does my Pisco Sour have no foam?
You skipped the dry shake or used pasteurised egg white. A proper dry shake (no ice, 15 seconds) is essential for foam. Fresh egg whites foam best.
Is it safe to drink raw egg white?
Modern egg supply is generally very low risk. People with compromised immunity should use pasteurised egg whites or aquafaba. The acid from the lime kills most bacteria.
Pisco Sour vs Whiskey Sour?
Same template, different spirit. Pisco is grape brandy; whiskey is whiskey. Pisco Sour has Angostura on the foam. Whiskey Sour can have egg white or skip it.
How strong is a Pisco Sour?
Around 22 to 25 percent ABV in the glass after dilution. Sippable but not light.
What glass should I use?
A coupe or short tumbler. The drink is served up in a small glass. The foam needs space to sit on top.
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