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Pisco · Shaken
The Pisco Sour is a sour made from grape brandy, lemon, and sugar, topped with a soft foam cap of egg white. A few dashes of bitters on the foam release the first aroma as you drink.
As of: · Peru and Chile, different traditions
First you smell the bitters on the foam, spicy and a touch bitter. Then comes the lemon, clean and properly sour, since 30 milliliters is a generous amount. The sugar syrup softens some of that, but the drink doesn't turn sweet. Pisco is a grape brandy, so the base tastes of grape and blossom. The egg white doesn't add its own flavor, it just makes the surface creamy and the first sip smooth. With 60 milliliters of brandy, the Sour is strong despite its fresh character.
The Pisco Sour is a great entry point into the world of sours. It tastes fresh, tart, and creamy all at once, with nothing bitter or smoky about it. It's especially good before a meal, since the acidity keeps the palate fresh. If you're not keen on very sour drinks, add a bit more syrup. Vegan guests should know it contains egg white.
What matters
Use pasteurized egg white and follow the product's guidance for the equivalent of one egg white. Shake especially hard to work air into the drink, otherwise the foam stays thin. Strain off the shaking ice, then let the foam settle briefly before adding the bitters. Apply them gently, or the drops will simply sink in.
The Pisco Sour is mostly associated with Peru and the bar culture of Lima. Chile has its own tradition, too. Both countries claim the drink as their own. There's no single, undisputed origin story, and such claims shouldn't be taken too literally either way. This version relies on egg white and bitters on the foam. Other regional recipes leave both out or change the proportions significantly. Both approaches have their place, but they don't taste the same.
In the same direction
The Pisco Punch combines grape brandy with pineapple, lemon, and a note of clove. Dry white wine lengthens it without any soda involved. The result tastes fruity, spicy, and still grown-up.
Zum RezeptThe classic among sour drinks: Bourbon, freshly squeezed lemon juice, and sugar syrup, shaken hard over ice. A few drops of egg white are optional, giving the drink a soft foam cap. It's served in a tumbler over fresh ice.
Zum RezeptCognac, cocoa liqueur and cream in equal parts: the Alexander is a sweet, velvety drink. It tastes more like a small dessert in a glass than a fresh cocktail.
Zum Rezept