Pisco Sour

2 oz Pisco

1 oz Lime juice (or lemon)

1⁄2 oz Simple syrup

1⁄2 oz Egg white

4 dr Bitters, Angostura (as garnish)

Instructions

Shake without ice, then add ice and shake again until frothy. Strain into chilled flute. Garnish with drops of bitters.

Notes

Both Chile and Peru claim this as their drink. The South American "Limon" is closer to the North American lime.

Cocktail summary

Picture of Pisco Sour — 2007 Creative Commons, Dtarazona, Wikipedia

Created by

Disputed

Year

1920

Is of

unknown authenticity

Reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Pisco_sour

Curator

Not yet rated

Average

4.5 stars

(23 ratings)

Cocktail Book

From other users

3/4 lime, 1/2 rich demerara, Amargo Chuncho bitters (apply with dropper, swirl with straw) — ★★★★★
Classic for a reason.
Per comments, went a little fat with the syrup.
Spring Break
Increase syrup a bit
It has been suggested that I should make this with a teaspoon of superfine raw sugar in place of the simple syrup, and a meyer lemon or a key lime. It sounds interesting. — ★★★
Can increase simple to 3/4 or 1 oz for those with sweeter taste

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Comments

in Peru they always add a dash of cinnamon after pouring--it really brings out the spicier notes in the Pisco

I made my inaugural batch tonight with a bit more simple syrup (nearly 1 oz) & full egg white (different recipe). This was a little to the sweet side, so next time I will back off to 3/4 oz of 1:1 simple syrup. The key to this drink was the Amargo Chuncho (not Angostura). I just received it today, and when I wafted its mildly floral/citrus blossom I recognized it would be a better topping on the egg white foam than Angostura. I wanted a little of this in the liquid too, so I put ~4 drops in the mixing glass for a very pleasing (5 star) result. My wife is a fan of some other Pisco drinks and approved.

I don't know if Chuncho bitters were in the originals as some claim, but as a Peruvian cocktail using locally sourced Peruvian limon and Pisco, it is logical that Peruvian bitters would have been used in early versions. In this drink, the very small amount of bitters add a great deal to the aroma, so I suggest listing Amargo Chuncho as recommended or giving it equal weight as a choice for the bitters.