The Pisco Sour is a refreshing and aromatic cocktail built on pisco, a South American grape brandy, brightened with lime juice, sugar syrup, and a silky egg white. Its tart citrus punch is balanced by the fruity, floral character of the pisco and the smooth texture of the egg white. A few drops of Angostura bitters on top provide a signature aromatic twist. The Pisco Sour is one of the most iconic and beloved drinks in South American cocktail culture—perfect for any occasion.
Story
The Pisco Sour originated in the 1920s. Over the years, Peru and Chile have both continued to assert ownership of the Pisco Sour. In fact, many historians agree that American bartender Victor Vaughen Morris, who opened Morris’ Bar in Lima, Peru, created the cocktail. The cocktail quickly rose in popularity, and Peru officially embraced it as the national drink. Over the years, many variations have appeared. The original recipe remains popular today.
Ingredients
2 oz (60 ml) pisco
1 oz (30 ml) fresh lime juice
⅔ oz (20 ml) sugar syrup
1 egg white
2–3 drops Angostura bitters
How to Make a Pisco Sour Cocktail
Add all ingredients except the Angostura bitters to a shaker without ice and shake vigorously—this “dry shake” helps emulsify the egg white. Then add ice. Shake until cold and foamy. Strain into a cocktail glass and top with 2–3 drops of Angostura bitters. Some people swirl the bitters on the surface to create a visual effect. This step is optional.
Serving and Garnish
The Pisco Sour is traditionally served in a coupe glass. A few drops of Angostura bitters on top create an aromatic flourish and signature look. No additional garnish is typically used.
Calorie Content
One serving of a Pisco Sour contains approximately 210–240 calories, depending primarily on the amount of pisco and sugar syrup used.