Pisco Sour
Pisco, lime, sugar and egg white, shaken twice so the foam sets. Bitters on top, and they're not decoration.
- Serves
- 1
Pisco Sour
The egg white is what makes this drink, and it's the part people skip. It doesn't add flavor; it adds texture and a dense white foam that holds the bitters on top. Without it you have a pisco limeade.
Two shakes: one without ice to build the foam, one with ice to chill it. In that order.
Tips
- Quebranta pisco makes the dry, earthy version. Aromatic piscos make a floral one, and both are correct.
- The bitters are an aroma, not a garnish: you smell them before every sip.
- If raw egg is a problem, pasteurized whites work and aquafaba is a decent substitute.
Ingredients
Make these first
Method
-
Combine the pisco, lime, syrup and egg white in a shaker with no ice. Shake hard for 15 seconds. This is the dry shake and it's what builds the foam.
-
Add ice and shake again, 15 seconds, until the shaker is painfully cold.
-
Strain into a chilled coupe and let the foam settle for a moment.
-
Three drops of Angostura on the foam. Draw a line through them with a toothpick if you're showing off.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| No foam | not dry-shaken long enough, or the egg white went in cold from the fridge. | |
| Eggy | too much white, or the drink warmed up before you drank it. | |
| Sharp | more syrup. Lime and pisco both bring acid. |
Goes with
- Uses
- Pisco, Quebranta, Bitters
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