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)

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


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
Posted by Dan on 6/06/2010
Created by
Is of
unknown authenticity

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

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