• Pisco
  60 ml (2 oz)

  Choose Peruvian or Chilean pisco for authentic flavor
• Fresh lime juice
  30 ml (1 oz)

  Freshly squeezed for best results
• Simple syrup
  25 ml (0.75 oz)

  1:1 ratio of sugar and water
• Egg white
  30 ml (1 oz)

  From one large egg; for vegan, use aquafaba
• Angostura bitters
  2 dashes

  For garnish and aromatic depth

• Cocktail shaker
• Jigger
• Fine mesh strainer
• Citrus juicer
• Bar spoon

1. 1

   Add pisco, lime juice, simple syrup, and egg white to a cocktail shaker.

2. 2

   First, dry shake (without ice) vigorously for about 10 seconds to emulsify the egg white and build foam.

3. 3

   Add ice to the shaker, then shake again for another 10-15 seconds to chill and further froth the drink.

4. 4

   Double strain the cocktail into a chilled coupe or old fashioned glass to achieve a silky texture.

5. 5

   Garnish with 2 dashes of Angostura bitters on the foam. Use a toothpick or bar spoon to swirl bitters into a decorative pattern if desired.

• Unique, floral flavor profile thanks to pisco
• Perfect balance of tart, sweet, and aromatic notes
• Luscious, creamy texture from the egg white foam
• Visually stunning presentation with bitters art
• Refreshing and easy to sip year-round

The Pisco Sour traces its roots to early 20th century Peru, where American bartender Victor Vaughen Morris created the drink at his bar in Lima. Inspired by the Whiskey Sour, Morris swapped whiskey for pisco, the grape-based brandy native to Peru and Chile. The cocktail quickly became an icon of Peruvian culture, often enjoyed during celebrations and national holidays. Today, both Peru and Chile claim the Pisco Sour as their own, but its fame has spread worldwide as a symbol of South American hospitality.