Pisco Recipe
Make Pisco Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pisco Sour (classic recipe)
Garnish & optional
Method
Pisco Sour (classic recipe)
Prepare and measure
Chill a coupe or old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail. Measure out 3 oz pisco, 1 oz fresh lime juice, and 0.75 oz simple syrup. Separate one large egg white into a small bowl (discard or save yolk for another use).
Dry shake
Add the pisco, fresh lime juice, simple syrup and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a foamy texture.
Wet shake
Open the shaker and add a generous handful of ice (about 4 oz by volume). Seal and shake again hard for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.
Double strain & serve
Discard the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or old-fashioned glass using a Hawthorne strainer and a fine mesh strainer to remove ice chips and create a silky texture.
Garnish
Float 2 dashes of Angostura bitters on the foam. Optionally, use a toothpick to create a simple design by dragging the bitters across the foam. Serve immediately with a lime wedge on the side.