Pisco Sour

Pisco, lemon and syrup make a sour capped with a pasteurized egg-white foam. A small aromatic bitters garnish sits on the surface; this version uses lemon to match the linked IBA specification.

Pisco Sour served in a coupe glass with two dashes of amargo chuncho bitters on the foam against a black background.

Active preparation: 4 minutes

Ingredients

  • 60 ml Pisco
  • 30 ml Fresh lemon juice
  • 20 ml Simple syrup (1:1 sugar to water by weight)
  • 30 ml Pasteurized egg white
  • 2 dash Amargo Chuncho bitters

Instructions

  1. Chill a coupe and keep the garnish bitters aside.
  2. Add pisco, lemon, syrup and pasteurized egg white to a shaker with ice.
  3. Shake firmly for about 15–20 seconds, then fine-strain into the chilled coupe.
  4. Place the measured bitters on the foam and serve immediately.