Pisco Sour Recipe

Pisco: A South American brandy, typically from Peru or Chile, that forms the base of this cocktail.

Lime juice: Freshly squeezed lime juice adds the necessary tartness to balance the sweetness.

Simple syrup: A mixture of sugar and water that adds sweetness to the drink.

Egg white: Provides a smooth, frothy texture to the cocktail.

Angostura bitters: Adds a final aromatic touch to the drink, balancing the flavors.

When making a Pisco Sour, it's important to perform a dry shake first. This means shaking the ingredients without ice to properly emulsify the egg white and create a frothy texture. After the dry shake, add ice and shake again to chill the drink. This two-step shaking process ensures a smooth and creamy cocktail.

• pisco - Substitute with white rum: White rum has a similar light and fruity profile, making it a good alternative for the base spirit in a Pisco Sour.

• pisco - Substitute with tequila blanco: Tequila blanco offers a distinct but complementary flavor, adding a unique twist to the cocktail while maintaining its spirit-forward nature.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• simple syrup - Substitute with agave syrup: Agave syrup has a comparable sweetness and can easily dissolve in the cocktail, offering a slightly different but pleasant flavor.

• simple syrup - Substitute with honey syrup: Honey syrup adds a richer sweetness and a hint of floral notes, which can enhance the overall flavor profile of the drink.

• egg white - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, mimics the frothy texture of egg whites without altering the taste, making it a great vegan alternative.

• angostura bitters - Substitute with orange bitters: Orange bitters provide a different but complementary aromatic complexity, adding a citrusy twist to the cocktail.

• angostura bitters - Substitute with peychaud's bitters: Peychaud's bitters offer a slightly sweeter and more floral profile, which can add a unique depth to the Pisco Sour.

• For short-term storage, keep the pisco sour mixture (without the egg white) in an airtight container in the refrigerator for up to 24 hours. This ensures the lime juice and simple syrup remain fresh.
• If you need to store the pisco sour for longer, consider freezing the mixture (again, without the egg white). Pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to one month.
• When ready to serve, thaw the frozen pisco sour mixture in the refrigerator overnight. Once thawed, add the egg white and follow the original recipe instructions to shake and emulsify.
• For the egg white, always use fresh eggs or pasteurized egg whites to ensure safety and quality. If you prefer, you can use powdered egg whites, which can be stored in a cool, dry place for longer periods.
• If you have leftover pisco sour with egg white, it’s best to consume it immediately. The egg white foam will lose its texture and quality if stored.
• To maintain the angostura bitters flavor, store the bottle in a cool, dark place away from direct sunlight. This will preserve its aromatic properties for future use.

• Pour the pisco sour into a small saucepan.
• Gently heat over low flame, stirring constantly to avoid curdling the egg white.
• Alternatively, use a double boiler to more evenly distribute the heat.
• Once warmed, pour back into a cocktail shaker with a few ice cubes.
• Shake vigorously to re-emulsify the egg white and chill the drink.
• Strain into a chilled martini glass and add fresh angostura bitters on top of the foam.

• Cocktail shaker: Essential for mixing the pisco, lime juice, simple syrup, and egg white together. It ensures all ingredients are well combined.

• Jigger: Used to measure the precise amounts of pisco, lime juice, and simple syrup. Accuracy is key in cocktail making.

• Citrus juicer: Helps in extracting fresh lime juice efficiently and ensures you get the most juice out of your limes.

• Strainer: Used to strain the cocktail into the glass, ensuring a smooth drink without ice shards or pulp.

• Martini glass: The ideal glassware for serving a Pisco Sour, allowing the foam to sit beautifully on top.

• Bar spoon: Useful for adding the dashes of angostura bitters on top of the foam with precision.

• Ice: Necessary for chilling the cocktail during the second shake, ensuring the drink is served cold.

• Measuring cup: Can be used as an alternative to a jigger for measuring larger quantities of ingredients.

Pre-measure ingredients: Measure and prepare pisco, lime juice, simple syrup, and egg white in advance to streamline the process.

Use a juicer: A juicer can quickly extract lime juice, saving you time and effort.

Batch simple syrup: Make a larger batch of simple syrup and store it in the fridge for future use.

Chill the glass: Place your martini glass in the freezer while you prepare the drink to ensure it’s perfectly chilled.

Efficient shaking: Use a cocktail shaker with a good seal to avoid spills and ensure a quick, effective shake.