Pisco Sour

Art of the Cocktail, Drink, Recipes

Pisco Sour

Made with pisco, a type of brandy that’s very popular in Peru and Chile, the pisco sour is probably the best-known cocktail import from South America. Its hallmark is its frothy top, which is produced by the addition of an egg white. Starting the drink with a “dry shake”— shaking the ingredients together before adding ice to the shaker—you’ll end up with a frothier drink and avoid diluting it too much.


Pisco Sour




  • 1 egg white
  • 2 oz. (60 ml) pisco
  • 3/4 oz. (20 ml) fresh lime juice
  • 1/2 oz. (15 ml) simple syrup
  • 3 dashes Angostura bitters



1. In a cocktail shaker without ice, combine the egg white, pisco, lime juice and simple syrup. Cover and shake very vigorously for about 30 seconds. Fill the shaker with ice and shake again for 20 seconds more. Strain into a chilled cocktail glass. Shake the bitters on top of the drink and use a straw to swirl the bitters in the foam. Serve immediately. Makes 1 drink.


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Pisco Sour
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3 comments about “Pisco Sour

  1. Francisco Mena

    Not neccesarily with egg. The most important is the proportion of chilean Pusco , lemons and sugar powder. Depending on the alcohol degree of the Pisco (normally between 35 and 40 degrees) 3 parts of pisco per one part of lemmon juice, 1 1/2 tee spoon of sugar powder and some ice will be enough for a marvelous drink. If u want, some drops of Angostura are not prohibited !!!!!

  2. Enrique Barraza

    One egg white for 2oz of Pisco seems like an excess. After all, you are trying to make a pisco sour and not an omelet! A little bit of egg white does give a nice foam topping, though, as shown in the picture.
    Also, powdered sugar would seem to be the traditional sweetener. I never heard of “simple syrup” in a pisco sour.

    1. Francisco

      As the north americans does not knows the “goma”, may be they substitue it by the “syrup”. Anyway for sure powdered sugar must be better than the syrup !!!!


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