A chilled Pisco Sour made with pisco, fresh lime juice, and creamy foam makes a smooth and refreshing cocktail for aperitivo or relaxed drinks with friends.
When we were in Santiago de Chile, we had some delicious Pisco Sour. A Pisco Sour is an alcoholic cocktail of Peruvian origin made with pisco, fresh lime juice, simple syrup, ice, egg white, and a few drops of Angostura bitters. It’s smooth, slightly frothy, with a balance of sweet and tangy flavours.
The drink’s name comes from the liquor pisco, while the term “sour” refers to the citrus element used in the cocktail.
Both Chile and Peru claim the Pisco Sour as their national drink, and it’s often recognised as the national drink of Peru, although the ingredients can vary slightly between the two versions.
The Peruvian Pisco Sour usually includes Peruvian pisco, lime juice, simple syrup, egg white, and Angostura bitters.
The Chilean version often uses Chilean pisco and pica lime, without the bitters or egg white. However, the Pisco Sour we had in Chile was much closer to the Peruvian style, which is the version I’m sharing here.
I know the idea of egg white in a cocktail can sound unusual at first. I thought the same thing before trying it. But you really can’t taste it at all. It simply gives the drink its creamy, foamy texture. If possible, use pasteurised egg whites.
Why We Love Pisco Sour
- Smooth, frothy texture makes every sip feel a little more special than an ordinary cocktail.
- Recipe can easily be adjusted depending on how sweet or citrusy you like your drinks.
- Short ingredient list makes the cocktail easy to prepare without buying too many extras.
Key Ingredients for Pisco Sour
Pisco
Pisco gives the cocktail its distinctive grape flavour and gentle warmth. A dry Peruvian pisco works particularly well here because it keeps the drink smooth rather than overly sweet.
Angostura Bitters
Angostura bitters add gentle spice and depth across the foam. A few drops give the cocktail a warmer and slightly fragrant finish.
Lime Juice
Fresh lime juice adds brightness and sharp citrus flavour to the cocktail. Use freshly squeezed limes rather than bottled juice for fresher citrus flavour and a smoother finish.
Simple Syrup
Simple syrup softens the acidity from the lime juice and rounds out the drink. It also gives the cocktail a smoother texture without any graininess.
Egg White
Egg white creates the cocktail’s creamy foam and silky texture. A thick layer of foam gives the drink a soft, velvety finish without any noticeable egg flavour. Pasteurised egg whites are a good option if preferred.
Find the complete list with measurements in the recipe card below.
How to Make Pisco Sour
To Make the Simple Syrup
Step 1: Heat equal amounts of sugar and water in a small saucepan.
Step 2: Stir until the sugar dissolves completely, then let it cool fully before using.
For the Pisco Sour
Step 1: Put the pisco, lime juice, simple syrup, ice, and egg white into a blender.
Step 2: Blend for about 30 seconds until smooth and frothy with a creamy foam on top. Pour the Pisco Sour into serving glasses.
Step 3: Top each glass with 2 or 3 drops of Angostura bitters.
Step 4: Serve immediately while cold and frothy.
Frequently Asked Questions
Yes, although the cocktail will have a lighter texture and less foam. You can also use aquafaba instead for a similar texture.
Dry Peruvian pisco is commonly used because it gives the cocktail a smoother and slightly fuller flavour. Pisco quebranta is a popular choice for traditional Pisco Sour.
No, you can still make a Pisco Sour without a blender. First dry shake the pisco, lime juice, simple syrup, and egg white without ice in a cocktail shaker, then shake again with ice before pouring into glasses. The blended method gives a colder, thicker texture, while the shaken method feels lighter and more foamy.
Pisco Sour pairs especially well with salty and savoury snacks such as olives, roasted almonds, crisps, cheese boards, crostini, or grilled seafood. Fresh citrus flavour and creamy foam also work nicely alongside lighter appetisers served during aperitivo.
Extra Help from the Kitchen
Use Room Temperature Egg White – Take the egg white out of the fridge 10 to 15 minutes before making the cocktail. Room temperature egg whites create a thicker and more stable foam.
Taste the Lime Juice First – Taste the lime juice before mixing because some limes can be much sharper than others. Add a little extra simple syrup if needed for a smoother flavour.
Blend the Ice Gradually – Start blending on a lower speed for a few seconds before increasing the speed fully. This helps crush the ice more evenly and gives the cocktail a smoother texture.
Chill the Glasses First – Place the serving glasses in the fridge or freezer for a few minutes before pouring the cocktail. Cold glasses help the foam hold its texture for longer.
Use a Toothpick for the Bitters – After adding the drops of Angostura bitters, gently drag a toothpick through them for a simple swirl across the foam. It gives the cocktail a more polished finish when serving.
Variations and Twists
Use Lemon Instead of Lime – Swap the lime juice for fresh lemon juice if you prefer a softer citrus flavour with less sharpness. Lemon gives the cocktail a slightly smoother and gentler finish.
Try Honey Syrup – Replace the simple syrup with honey syrup for a slightly richer sweetness and a smoother finish. Let the syrup cool fully before blending it into the cocktail.
Use Aromatic Bitters – Replace the Angostura bitters with other aromatic bitters such as Amargo bitters, Peychaud’s bitters, or orange bitters for a more traditional Peruvian-style finish with slightly different spice and citrus notes across the foam.
Add Strawberry Syrup – Replace part or all of the simple syrup with strawberry syrup for a fruitier cocktail with a slightly sweeter flavour. The strawberry pairs particularly well with the lime and pisco.
Use Pisco Quebranta – Make the cocktail with pisco quebranta for a fuller grape flavour and slightly warmer finish. It works especially well with the lime juice and bitters in this recipe.
Storage and Shelf Life
Store the pisco, lime juice, and simple syrup mixture in an airtight container in the fridge for up to 24 hours. Add the egg white and ice only before blending and serving.
Freezing isn’t recommended, as the texture becomes watery once thawed. If using pasteurised egg whites from a carton, keep them refrigerated and follow the package storage instructions.
Pisco Sour is best enjoyed immediately after blending because the foam gradually loses its texture and the ice quickly dilutes the drink.
Fruity and Refreshing Cocktails for Any Occasion
Pisco Sour Recipe
Ingredients
For the Simple Syrup
- 30 ml – 1 oz water
- 28 g – 1 oz sugar
For the Pisco Sour
- 90 ml – 3 oz pisco
- 30 ml – 1 oz lime juice
- 30 ml – 1 oz simple syrup
- 1 egg white
- 120 ml – ½ cup ice
- 2 or 3 drops Angostura bitters
Instructions
To Make the Simple Syrup
- Heat equal amounts of sugar and water in a small saucepan.
- Stir until the sugar dissolves completely, then let it cool fully before using.
For the Pisco Sour
- Put the pisco, lime juice, simple syrup, ice, and egg white into a blender.
- Blend for about 30 seconds until smooth and frothy with a creamy foam on top. Pour the Pisco Sour into serving glasses.
- Top each glass with 2 or 3 drops of Angostura bitters.
- Serve immediately while cold and frothy.
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Ummmmuaaaahhh….!
Awesome!!