Pisco Sour (with Double Shake Method)
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The Pisco Sour is an all-time Peruvian favorite cocktail. This is the classic recipe, except it uses the double shake and double strain methods to ensure you get a really silky texture with the egg white.
This drink recipe evolved over many years, and the final touches which cemented its popularity in Peru were the addition of egg white and Angostura bitters. Pisco is a brandy with fruity notes which vary a little from brand to brand. It’s smooth and delicious enough to enjoy straight up.
The lime juice adds tartness, and the simple syrup counteracts the tartness somewhat. The egg whites enhance the texture and mellow out any rough edges in the flavors, and the Angostura bitters add a touch of bitter spiciness that brings out the sweet notes more.
It’s a cocktail you might easily fall in love with, so be forewarned.
Pisco Sour
The Pisco Sour features Pisco brandy, a colorless brandy with wonderful fruity notes. The lime juice adds tartness, and the egg white rounds everything out nicely.
Ingredients
- 1 1/2 ounce Pisco brandy
- 1 ounce simple syrup
- 1 ounce lime juice
- 1 egg white
- Dash of Angostura bitters
Instructions
- Pour the lime juice, simple syrup, egg white and Pisco into an empty shaker with no ice, and shake.
- Now add several cubes of ice and reshake.
- Put a strainer over a rocks glass and strain the mixture through it (and the shaker's built in strainer - this is "double straining") into your glass.
- Sprinkle the Angostura bitters over the egg foam on top.
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