Pisco Sour
The national cocktail of Peru and a point of fierce pride across South America. Pisco, a South American grape brandy, is shaken with lime, sugar, and egg white to produce a frothy, aromatic masterpiece crowned with Angostura bitters.
Ingredients
- 3 oz Pisco (quebranta grape variety preferred)
- 1 oz Fresh lime juice
- 0.8 oz Simple syrup
- 1 oz Egg white
- 3 dashes Angostura bitters
- Angostura bitters drops on foam (garnish) garnish
Pairs With
Pair with Peruvian ceviche, fresh seafood ceviches, or lime-forward Latin American dishes that mirror the drink's citrus brightness. The pisco's grape notes complement light, acidic preparations.
Instructions
Add pisco, lime juice, simple syrup, and egg white to a shaker
Dry shake vigorously without ice for 15 seconds to fully emulsify the egg white
Add ice and shake hard for another 15 seconds until very cold
Strain into a chilled rocks glass without ice
Drop three dashes of Angostura bitters onto the foam and draw a pattern with a toothpick
Tips
The dry shake is non-negotiable; skipping it results in a thin, underwhelming foam that deflates quickly Peruvian pisco (especially quebranta) has a rounder, more floral character than Chilean pisco, which tends to be sharper Serve without ice; the drink should be served ice-cold from the shaker and consumed relatively quickly