Peruvian national cocktail with pisco, lime, egg white, and bitters — frothy, tart, iconic.
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'.
Serves 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.
Add ice cubes. Shake hard for 15 more seconds to chill.
Double-strain into chilled coupe 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.
Per serving (150g / 5.3 oz) · 1 servings total
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