How to Make a Pisco Sour
It’s time to brush up on your Spanish, because Peru’s delicious national drink commands mucho respect.
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You Will Need
- A martini glass
- Ice
- 1 oz. lemon juice
- 1 oz. simple syrup
- A cocktail shaker
- 1 1/2 oz. Pisco brandy
- 1 oz. egg whites
- A strainer
- Bitters
- A toothpick
Steps
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Step 1
Chill a glass
Chill a martini glass.
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If you don’t have time to chill the glass in the refrigerator, fill it with ice and let it sit while you mix your ingredients.
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Step 2
Add lemon juice and syrup
Add the lemon juice and simple syrup to a cocktail shaker filled with ice.
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Make simple syrup by simmering equal parts sugar and water until the sugar is completely dissolved. Let it cool, then transfer to a bottle or other container.
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Step 3
Add Pisco brandy
Add the Pisco brandy.
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Step 4
Add egg whites
Add the egg whites, which give the Pisco sour its thick texture and velvety froth.
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Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
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Step 5
Shake and strain
Shake vigorously for 15 seconds and strain into the chilled martini glass.
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Step 6
Add bitters
Add a dash of bitters to complete the drink and serve immediately. For added embellishment, use a toothpick to create a unique design in the bitters.
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Chileans assert that the Pisco sour was first created using Chilean grapes, but Peruvians argue that Chile stole the drink from them.
