Pisco Sour
The Pisco Sour is a citrusy sour made with Pisco, Lime Juice, Simple Syrup, Egg White and Angostura Bitters. It is shaken and served in an old-fashioned glass, about 13% ABV.
- Method
- Shaken
- Glass
- Old-fashioned glass
- Served
- On Rocks
- Strength
- About 13% ABV
- Family
- Sour
- Flavour
- Citrus
- Listed in
- IBA official cocktail
Ingredients
- 60mlPisco
- 30mlLime Juice
- 20mlSimple Syrup
- OneEgg White
- Few dropsAngostura Bitters
How to make it
- Dry shake, then shake with ice.
- Strain into glass.
- Dash bitters on foam.
Tip: Fill the shaker with ice and shake hard for 10 to 15 seconds, until the tin is frosty.
About the Pisco Sour
Peru and Chile's national cocktail, perfected in Lima in the 1920s.
Missing something?
- No Pisco? Use Brandy (Aged, so rounder and less floral)
- No Pisco? Use Cognac (Aged, so rounder and less floral)
- No Lime Juice? Use Lime (Squeeze fresh: 1 lime gives about 25 ml)
- No Lime Juice? Use Lemon Juice (Softer, different aroma)
- No Simple Syrup? Use Rich Simple Syrup (More concentrated, so use less)
- No Simple Syrup? Use Sugar (1 tsp sugar is about 7.5 ml syrup; stir until dissolved)
- No Egg White? Use Aquafaba (Chickpea Water) (Chickpea water: same foam and vegan. Use the same amount)
- No Angostura Bitters? Use Peychaud's Bitters (Lighter, with more anise)
All swaps for Pisco, Lime Juice, Simple Syrup, Egg White and Angostura Bitters
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