Pisco Sour
Brandy · Coupe
Created in the 1920s by Victor Vaughen Morris, an American bartender working in Lima, Peru. This drink represents the international spread of American cocktail culture during the early 20th century.
| Glass | Coupe |
| Garnish | None |
| ABV | 20% |
| Category | classic |
| Flavor | tart, frothy, international |
Ingredients
- Pisco2 oz
- Fresh Lime Juice1 oz
- Simple Syrup0.75 oz
- Egg White1 white
- Angostura Bitters3 drops
Method
- In a shaker, combine 2 oz Pisco
- Add 1 oz fresh lime juice
- Add 0.75 oz simple syrup
- Add 1 egg white
- Dry shake (without ice) for 10 seconds
- Add ice and shake vigorously
- Double strain into chilled coupe
- Garnish with 3 drops Angostura bitters in a pattern
Pro Tips
- Peruvian classic (1920s Lima) — pisco + lime + simple syrup + egg white + Angostura on top.
- Peruvian pisco (not Chilean) — the style is different; quebranta varietal is traditional.
- Three drops of Angostura bitters on the foam isn't decoration — they rise and sink as you drink.