Pisco Sour Recipe: How to Make Peru’s Iconic Cocktail at Home

✨ Ingredients (1 serving)

• 2 oz (60 ml) Pisco (Peruvian or Chilean grape brandy)

• 1 oz (30 ml) fresh lime juice (or limón criollo if available in Peru)

• ¾ oz (22 ml) simple syrup (equal parts sugar and water)

• 1 egg white (optional, for froth and smooth texture)

• 2–3 dashes Angostura bitters (for garnish)

• Ice cubes

🥂 Instructions

1. Chill your glass – Place a coupe or old-fashioned glass in the freezer while you prepare the cocktail.

2. Prepare the shaker – Add the Pisco, fresh lime juice, simple syrup, and egg white into a cocktail shaker.

3. Dry shake first – Shake all ingredients without ice for about 10 seconds. This emulsifies the egg white and creates a velvety foam.

4. Add ice and shake again – Fill the shaker with ice and shake vigorously for 15–20 seconds until well-chilled.

5. Strain & serve – Double strain into the chilled glass to achieve a smooth, frothy drink.

6. Finish with bitters – Add 2–3 drops of Angostura bitters on the foam and use a toothpick to swirl for a decorative touch.

🌍 Tips & Variations

• Authenticity: Peru uses lime juice from limón criollo, while Chilean versions sometimes skip the egg white.

• Simple syrup alternative: Can use cane sugar syrup or agave for a different sweetness.

• Egg white safety: If concerned, use pasteurized egg whites or a foamer substitute.

🍸 Flavor Profile

• Bright, citrusy, and tangy from the lime

• Smooth, frothy texture from the egg white

• Balanced sweetness from the syrup

• Aromatic touch of bitters on top

✅ Perfect for: Dinner parties, Peruvian food nights, or impressing guests with a truly elegant cocktail.