Pisco Sour
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 drink
- ½cup granulated or turbinado sugar
- 2ounces pisco
- 1ounce fresh lime juice
- 1egg white
- ¾ounce 2-to-1 simple syrup
- Ice
- 3 to 4dashes Angostura bitters
For the 2-to-1 Simple Syrup
For the Cocktail
Preparation
- Step 1
Prepare the simple syrup: In a small saucepan, combine sugar with ¼ cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
- Step 2
In a cocktail shaker, combine the pisco, lime juice, egg white and ¾ ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.
Private Notes
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Cooking Notes
Rachel K
A note that in Chile, pisco sours are most traditionally made with all lemon juice! Though other, special flavors commonly found include mango (use mango pulp in place of lemon juice), lemon and ginger, and others. Happy to see this shared on NYTCooking!
Kathleen
One of my favorite cocktails. I’ve always had it with nutmeg on top not bitters.
Sandy
Actually, limes are far more prevalent in Peru than lemons. Confusing because, in South America, “ limón” means both lemons and limes, whereas, in Spain, “ limón” means lemon and “lima” means lime. Peruvian bartenders rarely use lemon in pisco sours. They prefer a native lime called Limón sutil (sometimes called Limón peruano and other names – hence the confusion), which highly acidic, extremely sour. Horticulturally it's Citrus aurantifolia. Key lime is used if limón sutil is not available
Jessie Paul
This is great! Reminds me of my trip to Peru :)
FrenchFrey
In Lima a few years ago I attended a gathering of long time expats that featured a pisco sour “competition”. The Canadian winner used maple syrup instead of simple syrup. I can’t recall whether he diluted it so I suggest we all experiment a bit. No harm in drinking a few versions until we land on the winner. I do love this cocktail.
Sandy
Actually, limes are far more prevalent in Peru than lemons. Confusing because, in South America, “ limón” means both lemons and limes, whereas, in Spain, “ limón” means lemon and “lima” means lime. Peruvian bartenders rarely use lemon in pisco sours. They prefer a native lime called Limón sutil (sometimes called Limón peruano and other names – hence the confusion), which highly acidic, extremely sour. Horticulturally it's Citrus aurantifolia. Key lime is used if limón sutil is not available
Melissa M.
My favorite is the classic Peruvian recipe ration of 3-2-1. 3 parts pisco, 2 parts simple syrup, 1 part lime juice. Add 1 egg white and shake vigourously with ice, and strain. (or put in blender, pour over ice, strain: blender gives it a nice foamy head!) A sprinkle of cinnamon, not bitters, as my dearest Peruvian friend does!
bippitybop
Can agave sub for simple syrup?
Kathleen
One of my favorite cocktails. I’ve always had it with nutmeg on top not bitters.
Rachel K
A note that in Chile, pisco sours are most traditionally made with all lemon juice! Though other, special flavors commonly found include mango (use mango pulp in place of lemon juice), lemon and ginger, and others. Happy to see this shared on NYTCooking!
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