Pisco Sour is a classic cocktail from Peru, a neighboring country to where I grew up (Ecuador).
The drink’s origin traces back to an American bartender working at a popular upscale bar in the early 1920s. The original mix was simple: pisco, lime, sugar and ice. A few years later, another bartender at the same bar added egg white and a dash of Angostura bitters, creating the frothy, balanced Pisco Sour we enjoy today.
Below is an easy Pisco Sour recipe you can make at home — perfect for a spirited evening.
If you prefer a non-alcoholic version, skip the pisco and top with a pinch of cinnamon instead of Angostura bitters.
The name comes from its base spirit, pisco, and the sour component provided by fresh lime juice and the bitters garnish.
Because of its proximity to Peru, this cocktail was common in restaurants in my hometown. I’ve always found it interesting and fun — the egg white creates that silky foam on top, giving the drink both texture and visual appeal.
If you want to try an international classic, give the Pisco Sour a try. Sharing a bit of its history while sipping makes it even more enjoyable.
Pisco Sour
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- Author: Mariel Lewis
- Total Time: 5 mins
- Yield: 1 serving
Description
A classic Pisco Sour recipe that’s simple to prepare and absolutely delicious.
Ingredients
- 3 oz Pisco
- 1 oz fresh lime juice
- 1 oz maple syrup (or simple syrup)
- 1 egg white
- 6 ice cubes
- 1 drop Angostura bitters, to garnish
Instructions
- Place the cocktail glass in the freezer ahead of time so it’s very cold when you serve the drink.
- In a cocktail shaker add ice, pisco, lime juice, maple syrup and the egg white (in that order). Shake vigorously for about 10 seconds to combine and create foam.
- Strain into the chilled glass and garnish with a single drop of Angostura bitters in the center of the foam.
- Prep Time: 5 mins
- Category: Drinks
- Cuisine: Latin American
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