Pisco Sour — Peruvian/Chilean sour with pisco

Pisco Sour

Peruvian/Chilean sour with pisco

Number of people

Ingredients

  • 1 ozFresh Lime Juice
    Fresh squeezed
    Substitute: Key lime preferred
  • 3 dashesAngostura Aromatic Bitters
    Traditional foam garnish
  • 1 wholeEgg White
    For foam texture
    Substitute: Aquafaba vegan
  • 2 ozPisco
    Peruvian or Chilean
    Substitute: Quality pisco essential
  • 3/4 ozSimple Syrup
    Light simple syrup
    Substitute: Rich syrup 1/2 oz

Instructions

  1. Add 2 oz pisco, 1 oz fresh lime juice, and 3/4 oz simple syrup to shaker
  2. Add 1 egg white
  3. Dry shake vigorously without ice

    Essential for foam

  4. Add ice and shake again vigorously
  5. Double strain into chilled coupe glass
  6. Dot foam with 3 drops Angostura bitters and draw pattern with toothpick

Technique Notes

The bitters go on the foam after the drink is poured, not into the shaker. Dashed on top you smell them first, which is the entire structure of the drink.

Why the Pisco Sour Works

Pisco's grape-distillate aromatics are delicate, which is why the bitters are dashed on the foam rather than into the drink — you smell Angostura first, taste the silky sour second, and the spirit reveals itself underneath. Lime and simple syrup balance to a clean sweet-tart; egg white is the texture that holds it all in place.

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