Peruvian Pisco has gone global nowadays, with more and more bars around the world putting a Pisco drink on their cocktail menu 🇵🇪.
The Pisco Sour is like the Jennifer Aniston of cocktails—timeless, sophisticated, and somehow gets better with age. Whether you’re a cocktail newbie or a seasoned mixologist, this drink is about to become your new The One. 😉
Pisco Sour Cocktail
Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. A Pisco Sour is a cocktail, with Pisco as its base spirit. A Pisco Sour combines Pisco with lime juice, simple syrup, emulsified egg white, and bitters. This cocktail belongs to the sour family of cocktails due to its strong emphasis on lime juice.
1
servings220
kcal2
minutesIngredients
2 Ounces Barsol Primero Quebranta Pisco
3/4 Ounces Fresh lime juice
3/4 Ounces Simple syrup
3/4 Ounces Egg white
3 Drops Angostura bitters
Directions
- Add Pisco, lime juice, simple syrup, and egg white to a shaker without ice.
- Perform a dry shake for 10-15 seconds to emulsify the egg white.
- Add ice to the shaker and shake again vigorously for 10-15 seconds.
- Double strain into a chilled coupe glass.
- Garnish with 3 precise drops of Angostura bitters.
- Use a toothpick to create a decorative pattern in the foam.
Equipment
A Bar Above Antique Boston Shaker (Gold)Buy this shaker
A Bar Above Gold Hawthorne StrainerBuy it here
A Bar Above Gold Fine Mesh StrainerBuy it here
A Bar Above Gold Japanese JiggerBuy this jigger here
A Bar Above Stainless Steel Citrus Juicer (Gold)A Bar Above Stainless Steel Citrus Juicer (Gold)
Gold Bird Stainless Steel Cocktail PicksBuy these picks here
Viski Angled Stemmed Crystal Coupe GlassBuy this glass here
Recipe Video
Notes
- If you like your Pisco Sour to be less sweet, and more sour like I do, then raise the portion of the lime juice to 1 ounce and the simple syrup down to .5 ounce.
- For the best foam, make sure your egg is fresh and at room temperature.
- If you’re concerned about raw egg, you can use pasteurized egg whites or aquafaba as a vegan alternative.
- Don’t skip the dry shake – it’s crucial for achieving that signature silky texture.
The Best Ingredients For a Pisco Sour
If you’re going to make a Pisco Sour, it has to be authentic. You will want an imported bottle from Peru. A bottle of Barsol Pisco will do the trick. Without breaking the bank.
Another very common option for Pisco is Cara Vader. However, this one’s a little bit more on the pricey her side. But trust us, it’s worth it. However, the Pisco Sour doesn’t call for specific Pisco, so drinkers can experiment to find which they like best.
Here’s a rundown on some of the best ingredients:
- Pisco: Barsol Quebranta is my ride-or-die choice (around $25), but Caravedo Torontel ($30) brings amazing floral notes. If you’re feeling fancy, spring for Macchu Pisco La Diablada ($40).
- Citrus: Fresh Persian limes only! That bottled stuff is a hard pass.
- Simple Syrup: Make it yourself (1:1 ratio) or grab Small Hand Foods Simple Syrup.
- Bitters: Angostura is traditional, but Fee Brothers Aromatic Bitters make a gorgeous garnish too.
Why I like it
You know how Saved by the Bell’s Zack Morris always had a plan up his sleeve? Well, the Pisco Sour is like that – it seems straightforward but has some tricks that make it totally radical!
The silky texture from the egg white is like wrapping your taste buds in a 90s velour tracksuit, while the citrus kick keeps things fresh like a new episode of Fresh Prince.
What is Pisco
Pisco is a type of brandy (a spirit distilled from wine or fermented fruit juice) that’s primarily produced in Peru and Chile. Here’s what makes it special:
Production Method & Characteristics:
- It’s made by distilling fermented grape juice (wine) into a high-proof spirit
- Unlike most brandies, Pisco is typically bottled at distillation strength without aging in wood
- The final product is clear to slightly yellowish in color
- Alcohol content typically ranges from 38-48% ABV (76-96 proof)
The Best Ingredients For a Pisco Sour
- Pisco: Barsol Quebranta is my ride-or-die choice (around $25), but Caravedo Torontel ($30) brings amazing floral notes. If you’re feeling fancy, spring for Macchu Pisco La Diablada ($40).
- Citrus: Fresh Persian limes only! That bottled stuff is a hard pass.
- Simple Syrup: Make it yourself (1:1 ratio) or grab Small Hand Foods Simple Syrup.
- Bitters: Angostura is traditional, but Fee Brothers Aromatic Bitters make a gorgeous garnish too.
A Brief History of the Pisco Sour
The Birth of a Legend While Pisco’s history dates back to the 16th century Spanish conquistadors, the Pisco Sour’s story began in the early 1920s in Lima, Peru. Victor Morris, an American bartender, created this legendary cocktail at the Morris Bar, proving that sometimes the best ideas come from cultural mashups!
Peru’s claim to the Pisco Sour is pretty solid, with documentation dating back to Morris’s bar receipts. The drink even has its own national holiday in Peru (first Saturday of February, mark your calendars! 🎉).
In recent years, the Pisco Sour has risen from a regional favorite to a global sensation, appearing on craft cocktail menus from Brooklyn to Berlin. It’s gained recognition as one of the International Bartenders Association’s Official Cocktails – basically, it’s made the Cocktail Hall of Fame!
What Glass is a Pisco Sour Served In?
The proper glassware for a Pisco Sour is actually in a sour glass—a short glass, a small coup-like glass with a narrower bowl. But odds are you likely don’t have a sour glass lying around (few do). The next best option is to use a coup glass.
Your Pisco Sour will look delicious and classy in a coupe glass, no doubt about it. The next best glass is a lowball glass, sometimes called a rocks glass.
Final Thoughts
The Pisco Sour is a true classic cocktail that deserves its place in the pantheon of great drinks. Whether you’re a cocktail enthusiast or just starting your mixology journey, this drink offers the perfect balance of sophistication and approachability.
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