Pisco Sour
A classic South American cocktail featuring Pisco, lime juice, simple syrup, egg white, and bitters, known for its frothy top and tangy, smooth taste.
What is this drink?
The Pisco Sour is South America's most beloved cocktail — a national pride of both Peru and Chile, though both countries passionately claim its invention. Made with Pisco (a South American grape brandy), fresh lime juice, simple syrup, egg white, and the dramatic finishing touch of Angostura bitters dots on the foam, it is a cocktail of extraordinary elegance. Peru even celebrates National Pisco Sour Day on the first Saturday of February each year.
Why you'll love it
Pisco has a unique flavor unlike any other spirit — grape-derived but unaged, with a fresh, slightly floral and fruity character that pairs with lime and egg white into something genuinely transcendent. The bitters pattern on the foam adds aromatic complexity with every sip.
When to serve
The Pisco Sour is perfect for Latin-themed dinners, Peruvian or Chilean restaurant experiences, cocktail party showcases, or any occasion where you want to introduce guests to a spirit and tradition outside the usual gin-vodka-rum canon.
Pro tip
Always do a dry shake first — shaking all ingredients without ice for 15 seconds emulsifies the egg white into the other liquids before the ice is added. This creates a far more stable, voluminous foam than adding ice from the beginning.
Pisco
The irreplaceable star — this South American grape brandy has a unique, fresh, fruity, and slightly floral character that no other spirit can substitute while maintaining the drink's authenticity.
Fresh Lime Juice
The citrus acid that balances Pisco's natural sweetness and provides the sour backbone that makes this a proper cocktail rather than just diluted grape brandy.
Egg White
The textural transformation — dry-shaken egg white creates the stable, snow-white foam surface on which the Angostura bitters pattern is drawn, making the cocktail as visually dramatic as it is delicious.
Swap Options
Use Peruvian Quebranta Pisco for a more earthy, grape-forward expression, or Chilean Moscatel Pisco for a more floral, aromatic interpretation. Replace egg white with aquafaba for a vegan version. Swap lime for fresh lemon juice for a softer, slightly sweeter sourness. Add a few drops of lavender bitters instead of Angostura for a more floral finish.
Combine ingredients
In a shaker, combine Pisco, lime juice, simple syrup, egg white, and ice cubes.
Tips:
- •Use fresh lime juice for a bright, clean flavor.
Shake vigorously
Shake well for 20–30 seconds to create a frothy top.
Tips:
- •Dry shake first (without ice) for extra foam, then shake with ice.
Strain and serve
Strain into a chilled coupe glass.
Tips:
- •Avoid large ice cubes; serve straight up.
Garnish
Add 1 dash of Angostura bitters on top of the foam.
Tips:
- •Use a toothpick to create decorative patterns if desired.
- Always shake well for a proper frothy texture.
- Adjust sweetness by modifying simple syrup amount.
- Serve immediately to maintain foam.
Different ways to make this drink your own
Pisco Sour with Lavender Bitters
Replace the traditional Angostura bitters garnish with a few drops of lavender bitters for a floral, aromatic finish that pairs particularly beautifully with Chilean Muscat Pisco's naturally perfumed character. The lavender shifts the cocktail's aromatic profile into delicate, almost feminine territory.
Vegan Pisco Sour
Replace the egg white with aquafaba — the liquid from a tin of chickpeas — using the same 30ml volume. Shake vigorously without ice first to build foam, then add ice and shake again. The resulting foam is nearly identical to the egg white version and is completely indistinguishable in a well-prepared cocktail.
Lemon Pisco Sour
Swap the lime juice for an equal amount of fresh lemon juice for a softer, less sharp sourness with a slightly different citrus character. Lemon is more floral and less aggressively acidic than lime, allowing the pisco's grape and floral notes to come through more prominently. This is the preferred version in some Chilean traditions.
Tools that make this drink come together
Cocktail Shaker
A cocktail shaker is essential for the Pisco Sour — the egg white requires vigorous dry shaking without ice first to emulsify fully, then ice is added for a second shake to chill. This two-stage method produces the characteristic dense, creamy foam that sits on the surface of a properly made Pisco Sour.
Fine-Mesh Strainer
Double-strain through both a Hawthorne strainer and a fine-mesh sieve for the smoothest, most refined result. Any small ice chips that make it through the Hawthorne strainer will create a bumpy, less perfect surface for the Angostura bitters garnish pattern, which is an important visual element of this cocktail.
Eye Dropper or Cocktail Dasher Bottle
The Angostura bitters garnish is applied in a specific pattern on the foam surface — dots in a line or a decorative design — using an eye dropper or the dropper built into the bitters bottle. A steady hand and gentle pressure produce the precise, clean dots that make a Pisco Sour immediately recognisable.
Can't Find These?
Aquafaba substitutes perfectly for egg white. A sealed jar shaken vigorously replaces a cocktail shaker. For the bitters garnish, simply shake one or two drops carefully from the bottle onto the foam surface — precise dropper tools are not essential for an enjoyable homemade Pisco Sour.
The right glass makes a real difference
Old Fashioned Glass or Rocks Glass
A short, wide rocks glass or Old Fashioned glass is the traditional vessel for a Pisco Sour, allowing the foam to sit impressively across the full width of the drink's surface and the Angostura bitters garnish to be clearly visible. The glass should be clean and grease-free so the foam adheres properly to the sides.
Alternatives
A coupe glass creates a more elegant, cocktail-bar presentation. A stemmed rocks glass combines the wide opening with the elevation of a stem. A small wine glass works adequately. In Peru, Pisco Sours are traditionally served in a short, wide-mouthed glass that maximises the foam cap's visual impact.
Perfect food pairings to complete the experience
Ceviche with Leche de Tigre
Pisco Sour and ceviche are Peru's two most beloved exports and the combination is close to mandatory. The cocktail's citrus acidity mirrors the lime juice in the leche de tigre marinade, and the drink's cooling effect tempers any chilli heat in the ceviche perfectly.
Causa Limeña
This traditional Peruvian cold dish of seasoned yellow potato layered with avocado, chicken, or prawn is a natural companion for the national cocktail. The causa's mild, creamy character is lifted by the Pisco Sour's bright acidity and the pisco's distinctive grape spirit character.
Anticuchos (Grilled Beef Heart Skewers)
Peru's popular street food of marinated beef heart skewers grilled over charcoal is an adventurous but entirely authentic pairing for the Pisco Sour. The charred, savoury meat with its cumin-chilli marinade is beautifully complemented by the cocktail's tangy freshness.
Empanadas
Flaky, golden pastry empanadas filled with well-seasoned beef or cheese make an excellent casual companion for a Pisco Sour. The drink's acidity cuts through the pastry's richness and the filling's savoury depth, and both items are versatile enough to anchor a convivial, relaxed gathering.
Prep in advance for effortless serving
Pre-Mix the Spirit and Citrus
Combine pisco, lime juice, and simple syrup in the correct proportions in a sealed container and refrigerate for up to 24 hours. The mixture holds well. When ready to serve, add the egg white and shake (dry first, then with ice). This pre-mixing eliminates measuring under pressure when serving multiple guests.
Prepare Aquafaba in Advance
If using aquafaba as the egg white substitute, drain a tin of chickpeas and store the liquid in a sealed jar in the fridge for up to three days. Measure the required 30ml per cocktail before beginning. Cold aquafaba from the fridge performs slightly better in cocktails than room-temperature aquafaba.
Chill Glasses in Advance
Place rocks glasses or coupes in the freezer at least 20 minutes before service. A properly chilled glass keeps the Pisco Sour cold longer and helps the foam maintain its structure after the cocktail is poured. The Angostura bitters garnish pattern also looks cleaner and more precise on the surface of a chilled foam.
Prepare Simple Syrup
Make a large batch of simple syrup — equal parts sugar and water, heated until dissolved, then cooled — and refrigerate in a sealed jar for up to three weeks. Having syrup pre-made means the only fresh preparation required at serving time is squeezing lime juice and the shaking itself.
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