The Pisco Sour is Peru's national cocktail — a perfectly balanced blend of pisco (Peruvian grape brandy), fresh lime juice, simple syrup, egg white, and angostura bitters. The egg white creates a luxurious foam crown decorated with bitters droplets. It's frothy, tart, slightly sweet, and beautifully complex. Each February 1st, Peru celebrates 'Pisco Sour Day'.
Sirve 1
Add pisco, lime juice, simple syrup, and egg white to cocktail shaker (no ice yet).
Shake vigorously without ice for 15 seconds. This creates the foam.
Shake more vigorously than feels necessary; a lazy dry shake gives a thin, short-lived foam.
Add ice cubes. Shake hard for 15 more seconds to chill.
Double-strain into chilled coupe glass.
Chill the coupe in advance so the drink and its foam last longer in the glass.
Drop 2-3 dashes of Angostura bitters in pattern on foam top. Optional: drag toothpick through to create design.
Serve immediately while foam is still thick and beautiful.
Dry shake first (no ice) — this creates the iconic frothy foam.
Use fresh lime juice, never bottled — flavor difference is huge.
Maracuyá Sour: add 30ml passion fruit juice.
Aguaymanto Sour: use Peruvian gooseberry juice.
Drink immediately — foam dissipates within minutes.
Pisco Sour was invented in early 1920s Lima by American bartender Victor Vaughen Morris. It's now Peru's national cocktail.
Yes — pisco's alcohol and lime juice's acid kill bacteria. Use fresh, refrigerated eggs. Pasteurized egg whites work too.
Por porción (150g) · 1 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.