A Pisco Sour is one of those cocktails that feels like a little celebration in a glass—bright, tangy, and just the right amount of frothy. Whether you’re sipping it on a warm evening or making a batch for friends, this classic South American drink always delivers. I’ve made this countless times, and one thing I’ve learned is that fresh lime juice makes all the difference. Let’s get into how to make a perfect Pisco Sour at home.
Pisco Sour
Ingredients
You’ll need:
- 2 oz (60ml) Pisco – A grape-based brandy that gives this cocktail its signature flavor.
- 1 oz (30ml) fresh lime juice – Freshly squeezed is best for that bright, zesty kick.
- 3/4 oz (22ml) simple syrup – Balances the tartness of the lime.
- 1 egg white (about 30ml) – Creates that velvety, foamy top.
- A few drops of Angostura bitters – A classic garnish for a hint of spice.
- Ice – For chilling the drink.
Glass: An old-fashioned glass works best, but a wine glass makes a great alternative if you want a little extra elegance.
How to Make a Pisco Sour
- In a cocktail shaker, add the Pisco, fresh lime juice, simple syrup, and egg white.
- Shake without ice first—this helps the egg white get nice and frothy.
- Add a handful of ice cubes and shake again until the shaker feels cold.
- Strain into a chilled glass and let the foam settle on top.
- Finish with a few drops of Angostura bitters for a pop of flavor.
Tip: Want an extra silky foam? Shake the egg white separately first before adding the other ingredients.
Tips & Tricks
- Use fresh lime juice – Bottled lime juice just won’t give you the same fresh, citrusy punch.
- Chill your glass – A cold glass keeps your cocktail crisp and refreshing.
- Shake well! – The first shake (without ice) is key to getting that signature frothy top.
Make-Ahead & Storage
A Pisco Sour is best enjoyed fresh, but you can prep the lime juice and simple syrup ahead of time. Store them in the fridge for up to a week. If you need to make a batch, shake each serving separately to keep the foam fluffy.
Food Pairings
A Pisco Sour pairs beautifully with:
- Ceviche – The citrus in both the drink and the dish make for a perfect match.
- Spicy foods – The sweetness of the cocktail helps balance the heat of dishes like empanadas or Peruvian aji de gallina.
- Light salads – Especially those with citrus or tropical fruits.
I love serving this drink with fresh seafood—it just brings out the flavors even more!
Variations to Try
Want to switch things up? Here are a few fun twists on the classic Pisco Sour:
Maracuyá Pisco Sour
- Add passion fruit juice for a tropical, slightly tart variation.
Cucumber Pisco Sour
- Muddle fresh cucumber slices with the Pisco before shaking for a crisp, refreshing take.
Amargo Pisco Sour
- Add a few dashes of Amargo Chuncho bitters for a deeper, spiced flavor.
Virgin Pisco Sour
- Swap the Pisco for ginger ale and shake everything else as usual for a non-alcoholic version.
Common Questions
What is Pisco made from?
Pisco is a brandy made from distilled grape juice, similar to wine but with a much stronger kick.
Can I make a Pisco Sour without egg white?
Yes! While the egg white adds texture, you can skip it or use aquafaba (chickpea water) for a vegan-friendly froth.
How do I keep my Pisco Sour from being too sweet?
Adjust the simple syrup to taste—start with a little and add more if needed.
What’s the best type of Pisco for this cocktail?
Look for Pisco Puro or Quebranta for a traditional, smooth flavor.
How long does it take to make?
Just 5 minutes—it’s quick, easy, and absolutely worth it.
A Pisco Sour is more than just a cocktail—it’s a little taste of South America in a glass. Whether you stick to the classic or try a fun twist, this is one drink that never disappoints. Cheers! 🍹
