📝 About This Recipe
The Pisco Sour is the undisputed crown jewel of South American mixology, a velvety masterpiece that balances the potent spirit of Pisco with a bright, citrusy punch. Originating in Lima in the early 20th century, this cocktail is famous for its luxurious, frothy head and the aromatic dance of Amargo Chuncho bitters. It is a refreshing, sophisticated drink that perfectly captures the vibrant spirit and heritage of Peru.
🥗 Ingredients
The Spirit Base
- 3 oz Pisco (Quebranta or Acholado variety) (high-quality Peruvian Pisco is essential)
The Sour & Sweet
- 1 oz Freshly squeezed Key Lime juice (strained to remove all pulp)
- 1 oz Rich Simple Syrup (2:1 ratio of sugar to water for better body)
The Texture & Aromatics
- 1 large Egg White (must be very fresh and at room temperature)
- 3 dashes Amargo Chuncho Bitters (traditional Peruvian bitters; Angostura can be used as a substitute)
- 1 cup Ice Cubes (large, solid cubes that won't melt too quickly)
The Simple Syrup (Homemade)
- 1 cup White Granulated Sugar (for the syrup batch)
- 1/2 cup Filtered Water (for the syrup batch)
👨🍳 Instructions
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1
Chill your glassware: Place a traditional Pisco Sour glass or a coupe glass in the freezer for at least 10 minutes prior to preparation.
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2
Prepare the rich simple syrup: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Heat over medium heat, stirring constantly until the sugar is fully dissolved, then remove from heat and let cool completely.
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3
Squeeze the limes: Use fresh Key limes or small, tart limes. Strain the juice through a fine-mesh sieve to ensure a perfectly smooth liquid without any pulp or seeds.
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4
Measure the Pisco: Pour exactly 3 ounces of Pisco into your cocktail shaker. The 3-1-1 ratio (Pisco, Lime, Syrup) is the golden rule for balance.
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5
Add the sweet and sour: Pour in 1 ounce of the cooled rich simple syrup and 1 ounce of the fresh lime juice into the shaker.
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6
Incorporate the egg white: Carefully crack the egg and separate the white from the yolk. Add the white to the shaker. This provides the signature foam.
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7
The 'Dry Shake': Secure the lid on the shaker (without ice) and shake vigorously for 15-20 seconds. This emulsifies the egg white and builds a thick, stable foam.
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8
The 'Wet Shake': Open the shaker and fill it 3/4 full with large ice cubes. Reseal and shake again as hard as possible for another 15-20 seconds until the shaker is frost-cold.
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9
The Pour: Remove your chilled glass from the freezer. Strain the mixture through a Hawthorne strainer to catch the ice, and ideally a fine-mesh tea strainer to ensure no ice shards break the foam.
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10
Wait for the separation: Allow the drink to sit for 30 seconds. You will see the clear, lime-tinted liquid settle at the bottom and a thick, white foam rise to the top.
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11
The Aromatic Finish: Carefully place 3 individual drops of Amargo Chuncho bitters onto the center of the foam. This cuts the scent of the egg and adds essential spice notes.
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12
Final Touch: Use a toothpick to gently swirl the bitters into a decorative pattern if desired, and serve immediately while ice cold.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the essential acidity and zest oils required for this drink. The 'Dry Shake' (shaking without ice first) is the secret to a thick, meringue-like foam that lasts. Use a Quebranta Pisco for a traditional, dry flavor, or an Acholado for a more floral and complex profile. Ensure your simple syrup is completely chilled before use to avoid cooking the egg white prematurely. If you are concerned about raw egg whites, you can substitute 2 tablespoons of aquafaba (chickpea liquid) for a vegan-friendly foam.
🍽️ Serving Suggestions
Serve alongside Ceviche Mixto; the acidity of the drink perfectly complements the citrus-cured seafood. Pair with Causa Limeña (layered potato and tuna cake) for a classic Peruvian appetizer experience. Enjoy as a pre-dinner aperitif to stimulate the appetite with its bright acidity. Accompany with salty snacks like 'Cancha' (toasted Andean corn kernels) to balance the sweetness of the syrup. Great with spicy 'Anticuchos' (grilled skewers) to cut through the smoky, savory heat.