Pisco Sour
The Quirky Foodster Team
Ingredients
- Pisco — 60 ml (2 oz)
- Fresh lime juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Egg white — 1
- Angostura bitters, garnish — 2-3 drops
Method
- Dry-shake all ingredients (except bitters) without ice to build the foam.
- Add ice and shake hard again.
- Strain into a chilled coupe.
- Dot the foam with drops of Angostura bitters and drag a toothpick through for a pattern.
Description: The national cocktail of both Peru and Chile — pisco, lime, sugar and egg white shaken to a thick, silky foam.
Cultural Background: Created in the early 1900s, most credibly at Morris's Bar in Lima, Peru; both Peru and Chile claim it as a national symbol, and the exact origin remains a friendly point of national pride and dispute.
Tips: A hard, extended dry shake before adding ice is essential to build the drink's signature thick foam.
Variations: Chilean versions sometimes use lemon juice instead of lime, reflecting local citrus availability.
Serving Suggestion: Serve up, well chilled, with the foam cap and bitters garnish intact.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: Is pisco from Peru or Chile?
A: Both countries produce pisco and claim strong historical ties to the spirit and this cocktail; it remains a genuinely contested, good-natured national rivalry.
- Pisco — 60 ml (2 oz)
- Fresh lime juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Egg white — 1
- Angostura bitters, garnish — 2-3 drops
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