The Best Pisco Sour (Easy Cocktail Recipe)

Are you a cocktail lover who enjoys trying new things? Have you tried the Pisco Sour? Is it on the list of drinks you want to try? 

If not, you need to remedy that immediately! 

This simple South American cocktail is brimming with flavor. And it is borderline addictive. 

Just imagine it. The aromatic essence of Pisco, zesty lime juice, and sweet simple syrup. All with a frothy crown of egg white foam on top! 

It’s a tart, fruity-licious cocktail that even the discerning critics will love. But don’t take my word for it. Whip up a Pisco Sour today! 

What Is a Pisco Sour? 

The Pisco Sour is what it sounds like it would be. It is a sour cocktail made with Pisco. 

But what is Pisco? Let me tell you! 

It is a delicious fermented grape brandy hailing from South America. (Particularly Chile and Peru.) 

The drink puts a Pisco twist on the classic Whiskey Sour. It features the same primary components: 

• Liquor
• Citrus juice
• A sweetener
• Egg white foam

The only real difference, of course, is that you substitute Pisco for whiskey. The drink dates back at least to the 1920s but might be even older. 

Ingredients 

You only need six ingredients for your Pisco Sour. They are: 

• Pisco- Choose whatever brand of Pisco you like best. As for Peruvian Pisco, I like Campo de Encanto Pisco. If you prefer Chilean Pisco, Aba Pisco is an excellent choice.

• Lime Juice- Try to avoid the bottled stuff if possible. Freshly squeezed lime juice is the better option.
  • You can also use Key lime juice if you have them available. 

• Simple Syrup- Make your own or pick up a bottle wherever spirits are sold. 

• Egg White- Take all precautions when handling raw eggs to make the frothy egg foam on top. But you should be fine.
  • You can use pasteurized, in-the-carton egg whites if you prefer.
  • If you do not want to add it, that is fine, too. It won’t change the taste, but the texture will be different. 

• Ice- You need ice for the shaker. The drink itself does not require any.

• Angostura Bitters- Bitters serve many different purposes in cocktails. For the Pisco Sour, you use them primarily for aesthetics.
  • They add a bit of color to the egg foam and make the drink smell more enticing.

How to Make a Pisco Sour 

Follow these steps to mix up a classic Pisco Sour: 

1. Combine the ingredients. 

Pour the Pisco, lime juice, and simple syrup into a cocktail shaker. Then, add the egg white. 

2. Dry shake. 

Vigorously shake the cocktail shaker for 10 to 15 seconds to make the egg frothy.

3. Add ice. 

Once the egg is frothy, add your ice. 

4. Shake again. 

Shake the cocktail shaker again- for 15 to 20 seconds. (Or until the drink is chilled.) 

5. Strain, garnish, and serve. 

Strain the cocktail into a chilled glass. Add a few drops of Angostura bitters, and enjoy! 

Tips for the Best Pisco Sour

Here are a few tips to remember: 

• Practice safety first. The Pisco Sour is mostly safe, but raw eggs may pose a salmonella risk.
  • Use fresh, cold eggs. Do not let the egg white come into contact with the shell exterior. 

• Use an Angostura alternative. Out of Angostura bitters? Don’t fret. You can skip them.
  • Or sprinkle a touch of cinnamon or nutmeg over the frothy top as a replacement. 
  • Remember, they’re little more than a garnish in this recipe. 

• Make homemade simple syrup. You can buy simple syrup at most liquor stores, but why bother? Making your own is super simple.
  • Add equal parts sugar and water to a small saucepan. 
  • Cook, stirring regularly, over medium heat until all the sugar dissolves. 
  • Then, let the syrup cool! That’s all it takes. 

• Avoid getting the lime peel in your drink. Don’t drop a slice into the cocktail. And don’t let the juice run over the peel when juicing.
  • Lime peels contain essential oils, which can upset the balance of your drink. 

The Secret to Perfect Egg White Foam

Earlier, I mentioned the “dry shake.” The dry shake is the secret to perfect egg white foam every time. 

This is when you shake the cocktail shaker before adding ice. Doing so causes the egg protein to foam up and get frothy. 

If you have ice in the shaker, the water from the ice will dilute the foam. 

So, dry shake first to get everything nice and foamy. Then, shake the shaker again with ice to help strengthen the foam. 

It’s not a big secret, as bartenders have been doing it for years. Still, it IS the best way to achieve perfect egg foam every time. 

Variations 

The Pisco Sour does not need much tweaking. It is pretty much perfect. But here are a few variations you can try:

• Add a tropical twist. Want to add a fruity kick? A blended Mango Pisco Sour using frozen mangoes is delightful. You can also make a Maracuyá Sour with passion fruit juice. 

• Make it tarter. Do you prefer an extra sour drink to a more balanced one? If so, use fresh lemon juice instead of lime juice. It increases the tartness factor. 

• Vegan-friendly Pisco Sour. Unfortunately, you cannot add egg whites to a vegan drink. But you CAN use aquafaba instead!
  • It is also a fantastic option if you’re worried about egg whites.