Pisco Sour Recipe
Inspired by the Peruvian cocktail, this frothy Pisco Sour is made with Pisco brandy, citrus juice, simple syrup, and an egg white garnished with orange bitters.
Ingredients
- 2 ounces pisco brandy (1/4 cup, see note 1)
- 1 egg optional, see note 2, white
- 1 ounce lemon juice (2 tablespoons, see note 3)
- 3/4 ounce simple syrup (1 tablespoon plus 1 1/2 teaspoons, see note 4)
- 3 to 5 drops Angostura Orange Bitters for garnish
Instructions
- To a cocktail shaker, add pisco, egg white (if using), lemon juice, and simple syrup (without ice). Shake vigorously until well mixed, about 30 seconds to 1 minute.
- To the shaker, add ice about half way, shake again to chill everything, about 30 seconds to a minute.
- Strain into a chilled Nick & Nora glass (or Old Fashioned glass), garnish with 3 to 5 drops of Angostura bitters, and serve.
Notes
- Pisco brandy: This white brandy is made from fermented muscat grapes. Look for one made in Peru or Chile.
- Egg white: Optional but recommended for a frothy top on your drink. Or substitute 1 teaspoon pasteurized egg whites (or omit if you don't want raw eggs).
- Lemon juice: The IBA version of the cocktail is made with lemon juice, but the original Pisco Sours were made with lime.
- Simple syrup: To make it yourself, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved (do not boil). Cool before adding to your cocktail shaker.
- Yield: This recipe makes 1 cocktail.
Nutrition Information
Nutrition Facts
Serving: 1 cocktail
Amount Per Serving
Calories 224
% Daily Value*
| Serving | 1 cocktail | |
| Calories | 224kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 63mg | 3% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.