Pisco Sour

By nogaga
July 14, 2011
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Author Notes: There is nothing special about this particular recipe, but given the magnificence of a real pisco sour one doesn't want to mess around with unecessary embellishments. If you have an aversion to raw egg whites this is sadly not for you, but for everyone else here you have it all: fizz, froth, sour, sweet, bitter and beautiful.

I am posting two recipes, the classic, shaken in a shaker but iceless in the glass, and the version you are more likley to find in bars. The first is best but for those who love crushed ice the second is user-friendlier.

I append the brilliant pisco sour-making scene from Heddy Hongimann's great documentary Oblivion, in which the bartender, while concocting his magic, refers to Peruvian politics as a badly made cocktail. Enjoy!


Serves: 1

Classic Peruvian Pisco Sour

  • Juice of two juicy limes
  • 3 ounces pisco
  • 1 ounce cane syrup (or simple syrup)
  • egg whites, about 1.5
  • angostura bitters, a few drops per glass
  • ice
  1. Fill a cocktail shaker with ice. Pour lime juice, cane syrup, pisco and egg whites over the ice, close and shake well.
  2. Strain into glass and garnish with 3 or 4 drops angostura bitters before taking the first long, cool gulp.

Bartender-friendly Pisco Sour

  • Juice of two juicy limes
  • 2 parts pisco
  • 2 tablespoons cane sugar
  • 1 egg white
  • ice, to taste
  • angostura bitters
  1. Pour all ingredients except for bitters into a powerful blender and whip it up till the ice is crushed to your taste.
  2. Pour into glass, garnish with angostura bitters, enjoy!

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