Pisco Sour
A South American pisco sour with lemon or lime, syrup, egg white, and bitters.
The Pisco Sour emulsifies pisco, citrus, sugar, and egg white into a silky shaken sour with a dense foam cap. Pisco’s grape character stays clear under bright acidity, while bitters dotted on the foam add aroma more than bitterness. Served up, it is one of the core egg-white sours in the international canon. Peru and Chile both claim versions; the Lima bar tradition associated with the Morris Bar is especially influential.
Ingredients
- • 2 oz pisco
- • 1 oz fresh lemon juice
- • 0.75 oz simple syrup
- • 1 egg white
- • 3 dashes Angostura bitters
Did you know?
“The modern Pisco Sour is closely associated with early twentieth-century Lima, especially the Morris Bar tradition popularized by bartender Victor Morris’s circle.”
Bartender's Note
Dry-shake first for foam, then shake with ice. Peruvian style often uses lime; many U.S. bars use lemon. Either is acceptable if labeled consistently.
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How to make the Pisco Sour
- 1 pisco, lemon juice, simple syrup, and egg white without ice
- 2Add ice and shake again until cold
- 3 into a chilled coupe
- 4Dot Angostura bitters on the foam
