Pisco SourCocktail recipe
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Cocktail Colin says:
The Pisco Sour is a masterclass in balance and texture, blending the sharpness of lemon juice with the silky smoothness of egg white and the grape-brandy punch of Pisco. A couple of dashes of Angostura bitters introduce a layer of complexity and a hint of spice that beautifully contrasts the cocktail’s underlying sweetness, providing a persevering appeal that is both refreshing and robust.
Method
How to make a Pisco Sour
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- Add all the ingredients except the bitters to a cocktail shaker with ice
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- Shake until the outside of the shaker becomes frosted then strain into a chilled lowball glass
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- Add a couple of dashes of Angostura bitters over the top, garnish with some mint leaves and serve
Power tips
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Find out more- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice often has preservatives that can alter the taste.
- Dry shake the ingredients first without ice to create a thicker froth from the egg white. Then add ice and shake again to chill.
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Your private tasting notes
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FAQ's
What is the origin of the Pisco Sour?
The Pisco Sour has its origins in the early 20th century in Peru. It was created by an American bartender, Victor Vaughen Morris, in the capital city of Lima at Morris' Bar, a popular spot for the Peruvian upper class and English-speaking foreigners. The drink combines Peruvian pisco with lime juice, syrup, egg white, and Angostura bitters, turning it into an iconic South American cocktail loved worldwide.
How does the use of egg white affect the Pisco Sour?
The egg white is a crucial ingredient in the Pisco Sour, serving several purposes. First, it adds a silky texture and smoothness to the drink that enhances the overall mouthfeel. Second, when shaken, the egg white creates a frothy, visually appealing layer on top of the cocktail, which can also hold a few dashes of Angostura bitters for decoration and added flavor. Lastly, the egg white slightly mellows the sharpness of the citrus and the spirit, making for a well-balanced drink.
Can I make a Pisco Sour without egg whites for a vegan version?
Absolutely! To make a vegan Pisco Sour, you can substitute the egg white with a plant-based alternative such as aquafaba (the liquid from a can of chickpeas). Aquafaba whips up much like egg white, providing a similar texture and frothiness to the drink without using animal products. Simply use about 1 ounce (30ml) of aquafaba to replace the egg white in the recipe.
What is Pisco, and can it be substituted in a Pisco Sour?
Pisco is a type of brandy produced in the winemaking regions of Peru and Chile, made by distilling fermented grape juice into a high-proof spirit. It is the key ingredient in a Pisco Sour and is characterized by its clear color and potent fruit flavors. Substituting Pisco with another spirit would result in a different cocktail altogether. While you can experiment with other clear spirits like vodka or white rum, doing so would not give you a traditional Pisco Sour but rather a variation inspired by the original.
What glass is typically used for serving a Pisco Sour, and why?
A Pisco Sour is traditionally served in a lowball glass, also known as an old-fashioned glass. This type of glass is chosen for its wide opening, which allows the aroma of the cocktail to be fully appreciated, enhancing the drinking experience. Additionally, the lowball glass is perfectly sized to accommodate the cocktail's total volume, including the frothy top created by the shaken egg white, without overflowing.
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Comments
I just tried making this for the first time, and it was absolutely delightful! The balance of citrus and sweetness with a hint of bitterness was spot on. The egg white added a lovely frothy texture. It's a refreshing and elegant drink—can't recommend it enough!
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