Pisco Sour
The national drink of Peru, the Pisco Sour is a unique and delicious cocktail with a rich history. It showcases the floral and fruity notes of Pisco, a South American grape brandy, perfectly balanced with tart lime and a silky foam from shaken egg white.
Ingredients
- 2 oz Pisco
- 1 oz Fresh Lime Juice
- ¾ oz Simple Syrup
- 1 Egg White
- 3 dashes Angostura Bitters
Instructions
- Dry Shake: Combine the pisco, fresh lime juice, simple syrup, and egg white in a cocktail shaker *without* ice. Seal and shake vigorously for about 15 seconds to create a rich, stable foam.
- Wet Shake: Open the shaker, add plenty of ice, and shake again for another 15 seconds until the shaker is very cold.
- Strain: Double-strain the mixture into a chilled coupe or rocks glass.
- Garnish: Let the foam settle for a moment, then carefully dash the Angostura bitters onto the center of the foam. The bitters provide a crucial aromatic element.
Pro Tips for Perfection
What is Pisco?: Pisco is a type of brandy, or grape spirit, produced in Peru and Chile. Peruvian pisco, typically used for this cocktail, is known for its unaged, clean, and often floral or fruity character, which makes it perfect for a sour.
The Bitters Garnish: The iconic three drops of Angostura bitters on top of the foam are not just for looks. They provide a beautiful aromatic contrast to the sweet and sour drink beneath, so don't skip them!