Pisco Sour

The Pisco Sour originated in Lima, Peru, but the version we know today, with a frothy egg white topping, was created in the U.S. Pisco is a brandy-like alcohol distilled by grapes, used in this drink along with bright, tart lime juice and sweet simple syrup. The whipped egg whites dotted with bitters on top make the texture of this drink especially silky; use a pasteurized egg here to avoid any sort of bacteria from consuming a raw egg white. Keep the extra Simple Syrup on hand to mix in other cocktails.

Pisco Sour
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Prep Time:
5 mins
Total Time:
25 mins


Simple Syrup

  • ¾ cup granulated sugar

  • ½ cup boiling water


  • ¼ cup (2 ounces) pisco

  • 1 ½ tablespoons fresh lime juice (from 1 lime)

  • 1 large egg white (2 tablespoons)

  • 1 ½ tablespoons Simple Syrup

  • 3 dashes angostura bitters


Prepare the Simple Syrup:

  1. Stir together sugar and boiling water in a small heatproof measuring cup or bowl until sugar is completely dissolved, about 1 minute. Let cool completely, about 20 minutes. Cover and store in refrigerator up to 2 weeks.

Prepare the Cocktail:

  1. Place pisco, lime juice, egg white, and Simple Syrup in a cocktail shaker filled with ice. Place lid on shaker, and shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Top with bitters. Serve.

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