South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pisco Sour
Peru's national cocktail, a frothy, citrus-bright blend of grape brandy, lime, and egg white.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
Add the pisco, fresh lime juice, simple syrup, and egg white to a cocktail shaker without ice, then dry-shake hard for 15 to 20 seconds to emulsify the egg white into a thick foam.
- 2
Open the shaker, fill it about two-thirds full with ice, then shake again vigorously for another 15 seconds until the outside of the shaker is frosty and well-chilled.
- 3
Double-strain the drink through a fine-mesh sieve into a chilled rocks glass or coupe, leaving behind the spent ice so the surface stays smooth.
- 4
Float 3 dashes of Angostura bitters on top of the foam and, if you like, draw a toothpick through them for a decorative swirl before serving immediately.
Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving45
Calories
2 g
Protein
10 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The pisco sour is closely tied to Lima bar culture in the early 1900s, when pisco was shaken with citrus and sweetener in the style of a sour. The egg white foam and bitters topping became part of the drink's recognizable Peruvian presentation, giving it a silky cap and a small aromatic hit before the first sip.
Listahan note
This version keeps the drink direct and balanced: enough lime to sharpen the pisco, enough syrup to round it, and a firm dry shake so the foam looks intentional instead of thin.
Technique cues
- Dry-shake first because egg white needs agitation before ice chills and dilutes the drink. A weak dry shake gives you a loose cap instead of a fine foam.
- Fresh lime juice matters here because there are so few ingredients. Bottled juice usually tastes flat and can make the cocktail read harsh rather than bright.
- Double-straining catches ice chips and thicker egg-white strands, leaving the surface smooth enough for the bitters to sit cleanly on top.
Kitchen flow
- Parallel prep
- Chill the glasses while you squeeze the lime and measure the pisco, syrup, and egg white.
- Make-ahead
- Juice the limes and chill the glasses ahead, but shake the drink only when serving so the foam stays high.
- Leftover move
- If you have extra lime juice, stir it into simple syrup and sparkling water for a quick non-cocktail refresher.
- Cleanup rhythm
- Rinse the shaker and fine-mesh sieve right after pouring; egg white residue is much easier to wash before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Peruvian pisco
Base spirit
Purpose: Pisco gives the drink its grape-brandy backbone, with a clean fruit note that should stay visible through the lime and foam.
Handling: Measure it accurately; a heavy pour can overwhelm the sour balance quickly.
Adaptation: Another unaged grape brandy changes the drink's identity and may taste rounder or hotter, but it can show you how much the pisco shape matters.
Fresh lime juice
Acid balance
Purpose: Lime cuts through the pisco and syrup, making the drink crisp instead of syrupy.
Handling: Juice just before shaking and strain out seeds or large pulp pieces.
Adaptation: Fresh lemon juice makes a softer sour, while bottled lime juice gives a sharper, less lively finish.
Simple syrup
Sweetener
Purpose: Simple syrup blends quickly in a cold shaker and gives the foam a smoother texture.
Handling: Use a fully dissolved syrup so no sugar crystals settle at the bottom of the glass.
Adaptation: Rich simple syrup can be used in a smaller amount for a rounder mouthfeel.
Large egg white
Foam and texture
Purpose: Egg white gives the pisco sour its creamy cap and softens the edge of the lime without making the drink taste eggy.
Handling: Separate it cleanly, then dry-shake hard before adding ice.
Adaptation: Aquafaba can create foam with a slightly different aroma and a lighter, less creamy body.
Angostura bitters
Aromatic finish
Purpose: Bitters perfume the foam and add a spiced top note before the drink hits the palate.
Handling: Drop the bitters onto the finished foam so they stay visible and fragrant.
Adaptation: Orange bitters make the finish brighter, but they lose some of the classic warm spice.
Technique notes
- Shake harder than feels polite during both rounds. The first shake builds foam, and the second shake chills and tightens the drink.
- Fill the shaker about two-thirds with ice after the dry shake. Too little ice dilutes unevenly, while an overfilled shaker will not move enough to chill fast.
- Serve immediately after the bitters go on. The foam starts relaxing within minutes, and the drink tastes best while the glass is still cold.
Ingredient swaps
- No-egg foam direction
- Use aquafaba in place of the egg white for a lighter foam; shake a little longer because it can take more agitation to build structure.
- Tarter finish
- Increase the lime juice by a small splash if your pisco tastes especially fruity or soft.
- Softer finish
- Add a small extra bar spoon of simple syrup if the lime is very sharp, then shake again briefly with ice.
Serve alongside
- Classic ceviche
- Cancha salada
- Papa a la huancaina
- Anticuchos de carne
- Sparkling mineral water
- Chicha morada
- Cold-brew iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate any unshaken measured pisco, lime juice, and syrup mixture for up to 1 day, keeping the egg white separate until serving.
- Do not reheat; this is a chilled shaken cocktail, so shake fresh with ice when ready to drink.
- Do not freeze the finished cocktail because the foam and citrus texture will collapse after thawing.
Equipment
- Cocktail shaker
- Jigger
- Fine-mesh sieve
- Chilled rocks glasses or coupes
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