Pisco Sour
The Pisco Sour is a classic cocktail hailing from South America, specifically Peru and Chile, where Pisco brandy is the star ingredient. This refreshing drink combines the tang of fresh lime juice, the sweetness of simple syrup, and the frothy texture from egg whites, all balanced with a dash of bitters.
Equipment
- Cocktail shaker
- Jigger
- Strainer
- Chilled glass
Ingredients
- 2 oz Pisco
- 1 oz fresh lime juice
- 3/4 oz simple syrup
- 1 egg white
- Ice cubes
- Angostura bitters for garnish
Instructions
- In a cocktail shaker, combine the Pisco, lime juice, simple syrup, and egg white.
- Add ice to fill the shaker halfway, then cover and shake vigorously for about 15 seconds, or until well chilled.
- Strain the mixture into a chilled glass, discarding the ice.
- Shake the mixture a second time without ice for a frothy foam (also known as a dry shake).
- Pour the frothy mixture into the glass.
- Add a few drops of Angostura bitters on top of the foam for garnish.
Notes
The use of egg whites is traditional in a Pisco Sour, but always ensure you're using fresh, high-quality eggs to reduce the risk of salmonella. Alternatively, pasteurized egg whites can be used for safety. Adjust the sweetness by varying the amount of simple syrup to your taste.