Pisco · Classic · IBA official recipe
Pisco Sour
A frothy South American classic.
- Glass
- Coupe
- Technique
- Shaken
- Strength
- 17.5% ABV (estimated)
- Difficulty
- Medium
- Time
- 10 min
The Pisco Sour is a frothy, tangy cocktail that combines the aromatic flavors of Pisco brandy with fresh lime juice, simple syrup, and egg white for a creamy texture. Its pale yellow hue and frothy top make it a delightful presentation for special occasions.
Ingredients
Method
Combine the Pisco, lemon juice, simple syrup, and egg white in a shaker.
Pisco 60 ml2 oz6 cl Lemon Juice 30 ml1 oz3 cl Simple Syrup 20 ml0.7 oz2 cl Egg White 1Add ice and shake vigorously until the mixture is well-chilled and frothy.
Strain the cocktail into a chilled coupe glass.
Finish with a few dashes of Amargo bitters on top as an aromatic garnish.
Garnish: Few dashes of Amargo bitters on top as an aromatic garnish
The story
The Pisco Sour originated in Peru in the early 20th century, credited to Victor Morris, an American bartender who created the drink at his bar in Lima. Pisco, a grape brandy, reflects the rich viticulture of the region, and the cocktail has since become a national symbol of Peru.
As commonly told; not independently verified.
