Pisco Sour Recipe
Inspired by the Peruvian cocktail, this frothy Pisco Sour is made with Pisco brandy, citrus juice, simple syrup, and an egg white garnished with orange bitters.
Servings 1 cocktail
Calories 224kcal
Ingredients
- 2 ounces Pisco brandy (1/4 cup, see note 1)
- 1 egg white (optional, see note 2)
- 1 ounce lemon juice (2 tablespoons, see note 3)
- 3/4 ounce simple syrup (1 tablespoon plus 1 1/2 teaspoons, see note 4)
- 3 to 5 drops Angostura Orange Bitters for garnish
Instructions
- To a cocktail shaker, add pisco, egg white (if using), lemon juice, and simple syrup (without ice). Shake vigorously until well mixed, about 30 seconds to 1 minute.
- To the shaker, add ice about half way, shake again to chill everything, about 30 seconds to a minute.
- Strain into a chilled Nick & Nora glass (or Old Fashioned glass), garnish with 3 to 5 drops of Angostura bitters, and serve.
Notes
- Pisco brandy: This white brandy is made from fermented muscat grapes. Look for one made in Peru or Chile.
- Egg white: Optional but recommended for a frothy top on your drink. Or substitute 1 teaspoon pasteurized egg whites (or omit if you don't want raw eggs).
- Lemon juice: The IBA version of the cocktail is made with lemon juice, but the original Pisco Sours were made with lime.
- Simple syrup: To make it yourself, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved (do not boil). Cool before adding to your cocktail shaker.
- Yield: This recipe makes 1 cocktail.
Nutrition
Serving: 1 cocktail | Calories: 224kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 63mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg