Pisco Sour cocktail recipe
Brandy and cognac cocktail, shaken and served without ice. An IBA official cocktail (Contemporary Classics).
Ingredients
- 2 oz (60 ml) Pisco
- 1 oz (30 ml) Fresh Lemon Juice
- ⅔ oz (20 ml) Simple Syrup
- 1 Raw whole Egg White
Method
- Add everything to a shaker with ice.
- Shake and strain into a chilled goblet.
Glass: Goblet · Garnish: A few dashes of Amargo bitters on top.
This recipe uses raw egg. The CDC and USDA warn that raw eggs can carry Salmonella, so pasteurized egg whites are a safer choice, especially for children, older adults, pregnant people and anyone with a weak immune system.
Strength, calories and size
Estimates for one serving: a moderate drink for a cocktail. They depend on your brands, how you measure, and how long you shake or stir. How we work this out.
About the Pisco Sour
A pisco sour is an alcoholic cocktail of Peruvian origin, which is made from pisco, a Peruvian brandy, with sour citrus juice and sweetener components. The Peruvian pisco sour includes Peruvian pisco with freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but has Chilean pisco and Pica lime, and excludes the bitters and egg white. Other variants of the cocktail include with fruits like pineapple or plants such as coca leaves.
From Wikipedia, "Pisco sour", licensed CC BY-SA 4.0.
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More contemporary classics · Scale for a party · What can I make with what I have?
Source: IBA official recipe for the Pisco Sour. Instructions on this page are written in our own words. Amounts are the IBA's, shown in ounces at 30 ml per ounce.
Recipes: IBA Official Cocktails, rewritten in our own words. Strength and calories are estimates (how we work them out). Drink responsibly.