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Pisco Sour

Bright, sweet-tart pisco beneath a rich egg-white foam, with a few drops of bitters for aroma.

Home-bar collection version

For one serving

Ingredients

  • Pisco
    60 ml / 2.03 US fl oz
  • Lemon Juice
    30 ml / 1.01 US fl oz
  • Simple Syrup
    20 ml / 0.68 US fl oz
  • Egg White
    1 piece
  • Angostura Bittersoptional

    The IBA originally specifies Peruvian Amargo bitters

    3 dashes

US fl oz amounts are rounded; use ml for exact measures.

Make it

  1. Chill the coupe ahead of time.
  2. Pour pisco, lemon juice, syrup and egg white into a shaker. Shake hard without ice for 10 seconds to build foam.
  3. Fill with ice and shake for another 10 seconds.
  4. Strain into the chilled glass and let it rest a few seconds for the foam to rise.
  5. Add a few drops of bitters to the foam.

Behind the drink

Generally credited to American bartender Victor Morris in Lima, Peru, in the early 1920s.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

iba-world.com ↗