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Peruviandrinkgluten-freedairy-free
Pisco Sour
The Pisco Sour is Peru's national cocktail, originating in Lima in the early 1920s at the Bar Maury, where bartender Victor Vaughen Morris first created it using Peruvian pisco as its base. This frothy, citrusy drink balances the floral notes of pisco with fresh lime juice, simple syrup, and a velvety egg white foam topped with aromatic bitters.
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Instructions
- 1
Chill four 6-oz coupe or rocks glasses by filling them with ice water and setting aside while you prepare the cocktail.
- 2
Combine 2 oz pisco, 1 oz fresh lime juice, 1/2 oz simple syrup, and 1/2 oz egg white in a cocktail shaker without ice. This step is called a dry shake.
- 3
Seal the shaker tightly and shake vigorously for 15-20 seconds without ice to emulsify the egg white and create a thick, stable foam.
- 4
Open the shaker, add a generous handful of ice cubes (approximately 1/4 cup per serving), seal again, and shake vigorously for another 15-20 seconds until the outside of the shaker is very cold.
- 5
Discard the ice water from the chilled glasses.
- 6
Double strain the cocktail through a fine mesh strainer into the chilled coupe glass to remove ice chips and achieve a smooth texture.
- 7
Allow the foam to settle on top for about 10-15 seconds, forming a distinct white layer above the pale yellow liquid.
- 8
Using a dropper or toothpick, place 2 dashes of Angostura bitters in a pattern on top of the foam — traditionally 3 drops in a line or a small circular pattern.
- 9
Garnish with a lime wheel on the rim of the glass and serve immediately.
- 10
Repeat steps 2-9 individually for each serving to maintain optimal foam quality. Note: For a non-alcoholic version, substitute pisco with 2 oz of white grape juice mixed with 1/4 teaspoon white wine vinegar to mimic the tartness and body, and follow all remaining steps as written.
