How to Make a Pisco Sour Cocktail

Pisco Sour Cocktail is rich, nutty, a little lemony, slightly sweet, and an absolutely appetizing liquor. It is perfect, stimulating and one of the most well-liked drinks in Chile and Peru where pisco (a colorless or yellowish-to-amber colored grape brandy) is produced in large quantity.

This well-known Peruvian cocktail is a drink typical of western South American cuisine. An amazing layer of foam on the top of the cocktail makes it more eye-catching for people around. Therefore, you do not need to garnish the Pisco Sour Cocktail. It is even better to serve it in an old-fashioned cocktail glass to give it a more traditional look.

Preparation Time: 2 to 5 minutes

Serving Size: 01

Utensils: Cocktail Shaker, Old-fashioned Cocktail Glass


– 1 ½  oz pisco
– ¾ oz lemon juice
– 1 oz simple syrup
– 3 dashes Angostura bitters
– Egg white – Albumen
– Ice Cubes
– Crushed Ice


  • 1

    Take a cocktail shaker and fill half of it with some crushed ice.

  • 2

    Pour in 1 ½ oz of pisco, ¾ oz of lemon juice, 1 oz of simple syrup and albumen of one whole egg.

  • 3

    Cover the cocktail shaker appropriately and shake it energetically for a few seconds until all the ingredients mix well, forming a foamy surface.

  • 4

    Grab an old-fashioned cocktail glass and place a few ice cubes in it.

  • 5

    Remove the lid of the cocktail shaker and gently strain the Pisco Sour Cocktail into the chilled old-fashioned cocktail glass.

  • 6

    Top the Pisco Sour Cocktail with three dashes of Angostura bitters for taste. Serve immediately.

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