The Pisco Sour recipe
for your table
Shake pisco, lime juice, syrup and egg white without ice for 10 seconds.
Add ice and shake vigorously for another 15 seconds.
Double strain into a chilled coupe or a small tumbler.
Add three drops of Angostura to the foam and optionally draw a pattern in it.
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The story
American bartender Victor 'Gringo' Morris opened Morris' Bar in Lima in 1916 and served a sour based on the local pisco. His Peruvian employee Mario Bruiget refined the recipe with egg white and Angostura, creating the version that is now standard. The question of whether Pisco Sour is Peruvian or Chilean is debated even at government level; both countries claim pisco as national heritage. What is certain is that this is one of the most velvety sours you can make.
The right glass
In Lima, Pisco Sour is served in a small, sturdy glass, but the modern standard is an elegant coupe that does justice to the snow-white foam. Choose a coupe of 19 to 26 cl with a clear bowl: the contrast between the foam, pale yellow cocktail and dark red drops of bitters is exactly what makes this drink so photogenic. For a slightly deeper bowl with the same elegance, take a look at our coupette glasses.
RCR Timeless Champagne Glass / Coupe 26 cl (6 pieces)
Bormioli Rocco America'20S Champagne Glass / Coupe 22 cl (6 pieces)
Both sets together € 79,90.
The right tools
For a Pisco Sour, besides the glass, you need a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining and a bitters bottle. These are the bar tools we use ourselves; you'll find everything in our bar tools & cocktail sets.
Glassware set (our choice 01) + 5 bar tools together € 119,70.
Variations & twists
In Chile, they make it without egg white and with pica limes. Same name, different character. Replace the sugar syrup with honey for a rounder version, or add ginger for a modern twist. Aquafaba is also the plant-based answer to egg white here. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Use 'quebranta' pisco for a classic result. The drops of Angostura aren't just for looks: smell them as you drink and the cocktail gains an extra dimension.
Good to know
The dry shake for the foam
First shake for ten seconds without ice. Without the chill of the ice, the egg white can absorb much more air, causing the proteins to unfold and form a stable foam. Then add ice and shake for another fifteen seconds to chill and dilute. If you reverse the order, you get a thin layer of bubbles that disappears within a minute, instead of a half-centimeter foam cap that stays in place for the entire drink. Double straining keeps the last ice shards out.
Pisco sour without egg: with aquafaba
Replace the egg white with 2 cl aquafaba, the liquid from a can of chickpeas. It contains soluble proteins and starch that behave almost identically when shaken, and you won't taste it at all. Use the liquid from a can without added salt and shake it briefly before use. The dry shake is still essential, and with aquafaba it can even take a little longer: allow fifteen seconds without ice and then fifteen with. Half a bar spoon of extra sugar syrup makes the texture even fuller.
Which pisco do you choose
Peruvian quebranta pisco is the classic choice: neutral enough to give the lime and egg white room, with a slight nutty undertone. Pisco acholado is a blend of several grapes and also works well. Avoid aromatic piscos made from torontel or italia in this cocktail, as they are so floral that they overpower the balance. Peruvian pisco is 38 to 48 percent and is not aged in wood. Chilean pisco is softer and often aged, resulting in a very different sour.
How strong is a Pisco Sour
With 4.5 cl of pisco at around 42 percent, you reach approximately 19 percent in the shaker. After shaking with plenty of ice for twenty-five seconds, it dilutes by roughly a quarter, bringing it to about 15 percent in the glass, spread over approximately 12 cl including foam. That's comparable to a strong glass of wine, although the foam makes it much easier to drink. Allow for approximately 180 calories per glass, mostly from the pisco and the 2 cl of sugar syrup.
Frequently asked questions
What is in a Pisco Sour?
A Pisco Sour contains 4.5 cl pisco, 3 cl fresh lime juice, 2 cl sugar syrup, one egg white, and three drops of Angostura bitters on the foam. The egg white provides the creamy texture and thick, snow-white foam layer this cocktail is known for.
What is Pisco Sour?
It is South America's most famous cocktail: a pisco-based sour shaken with lime, sugar, and egg white into a velvety drink with a layer of foam. Serve it in a chilled coupe glass of 19 to 26 cl, which does justice to the snow-white foam; see our champagne coupe glasses.
What is pisco made from?
Pisco is a grape brandy distilled from grape must from Peru and Chile. For the classic Pisco Sour, use quebranta; aromatic grape varieties such as torontel and italia make the cocktail more floral. Both countries claim pisco as their national heritage, and the debate is still ongoing.
What percentage of alcohol is in pisco?
Pisco usually contains between 38 and 48 percent alcohol and is bottled undiluted. In the cocktail, about 15 percent remains after shaking with ice, lime juice, and sugar syrup, making the Pisco Sour deceptively easy to drink. So don't pour too generously.
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