The Pisco Sour is an exquisite sour cocktail with a touch of sweetness. This drink uses an 80 proof spirit made from grapes called Pisco (hence the name of the drink) which comes from both Peru and Chile. This drink utilizes egg whites to create a very frothy foam on the top of the drink which is then garnished with angostura bitters. Don’t be intimidated by the egg whites and instead think of them as the meringue of the cocktail similar to how whipped egg whites are used for meringue for pies. The double shake (once dry – no ice, then with ice) helps whip the egg whites into a frothy top and the drink as a whole is velvety sour with a touch of sweetness. A great drink to start the summer as we enter the warmer months of the year. This is also a beautiful drink to share with friends at the beginning of a night given its pleasing to both the eye and the palate. Enjoy!!!!
Ingredients:
- Pisco (e.g., Caravedo)
- Fresh lemon juice
- Fresh lime juice
- Simple syrup
- Egg white from one egg
- Angostura Bitters
Tools:
- Oxo two-sided shot glass/jigger
- Coupe Glass (optional – place in freezer to frost)
- Cocktail Shaker
- Egg Separator
- Small Strainer
- Cocktail Pick or toothpick
- Eye Dropper
- Optional – Large Ice cube mold
Directions:
- Make your Simple Syrup Mixture – Heat 1 cup water and 1 cup sugar in saucepan and bring to boil then let cool to make simple syrup
- Fill cocktail shaker (no ice) with the following ingredients for one cocktail.
- Pisco – 2 ½ oz
- Lemon Juice – ¾ oz
- Lime Juice – ½ oz
- Simple syrup – 1 oz
- Egg white from 1 egg
- Dry shake (no ice) very vigorously for ten seconds then add ice (several ice cubes or 1 large cube) and shake vigorously for ten seconds more.
- Strain drink through small strainer into Coupe Glass
- Garnish with three single drops of bitters and run a cocktail pick through them to make a nice heart design.
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A terrific cocktail! I don’t do these often enough. Minor bar trivia…when cocktails use egg whites that foam, bitters or some kind of aromatics, like edible flowers, were sometimes put on top to mask the slightly funky odor of the egg whites. Plus it just looks so pretty! Nicely done, Bob! Spot on as usual!
Thanks Aaaron. As you mention it is fantastic cocktail that goes down so smoothly. Love the trivia and that is the reason/history behind the bitters however I find that if you make the drink with a freshly cracked egg and separate the egg white and then use immediately no egg odor is noticeable. Made a batch last night with friends and all agreed that the drink had no smell at all.
Fantastic Cocktail, perfect mix of sweet and sour! Loved the egg froth! Thanks again hit this one out of the ball park!
Glad you enjoyed! Always a fun time!