The recipe
- 2 ozPisco60 ml
- 1 ozLemon juice30 ml
- ¾ ozSimple syrup20 ml
- 1Egg white
How to make it
- 1Chill a coupe or small goblet.
- 2Shake everything hard with ice.
- 3Strain into the glass.
- 4Shake a few drops of aromatic bitters onto the foam.
Garnish: A few drops of Amargo or Angostura bitters on the foam.
The ratio
3 : 1½ : 1
In parts, a Pisco Sour is 3 pisco, 1½ lemon and 1 syrup. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Sours
- Amaretto Sour — Amaretto and lemon shaken with egg white into a foamy, almond-sweet sour.
- Aviation — Gin and lemon sweetened with maraschino, with a spoonful of crème de violette for its pale sky color and floral edge.
- Bee’s Knees — Gin softened with honey and brightened with lemon and orange. A gentle, rounded sour.
- Between the Sheets — Cognac and white rum with triple sec and lemon: a Sidecar with a second spirit. Strong and orange-scented.
- Bourbon Renewal — A bourbon sour with crème de cassis and a dash of bitters, shaken and poured over ice: tart, dark-fruited and easy.
- Bramble — A gin sour over crushed ice with blackberry liqueur drizzled through it, bleeding purple as it sinks.