Pisco sours are my current go-to, favorite cocktail. I had one at Camino a couple years ago and have been hooked ever since.
Pisco sours are one of those drinks that seems pretty fancy to serve at home, but it’s actually really easy to make. Also, it has a raw egg white in it so, A. it’s healthy (right? Egg white = protein, so it’s basically a health food.) B. please make sure to use quality eggs (none of those 4 dozen for $1, ok?) and C. if you’re serving this to guests, make sure they’re cool with the raw factor.
Here’s what you’ll need, equipment-wise:
- cocktail shaker
- 1oz and 1.5oz measure (measurements of most standard jiggers)
- chilled cocktail glass(es) (mine are similar to these from Crate and Barrel)
makes one cocktail (but feel free to double, triple…)
- 1 egg white (separated from 1 large egg)
- 1 oz freshly squeezed lime juice (regular or key limes are fine)
- 3/4 – 1 oz simple syrup*
- 1 1/2 oz pisco
- bitters (Angostura is traditional, but I prefer Peychauds for these)
- Optional first step: add egg white to cocktail shaker and shake vigorously for 15 seconds.**
- Add lime juice, simple syrup, pisco, and ice to cocktail shaker. Seal and shake vigorously for about 60 seconds.
- Strain into a chilled cocktail glass, and add a few drops of bitters to the top to garnish.
*Simple Syrup notes:
– Recipe: add 1 cup sugar and 1 cup water to a saucepan. Heat, stirring occasionally, until sugar is fully dissolved. Store in airtight container (I keep mine in a mason jar) in the fridge.
– Measurements: the traditional recipe calls for 1 oz simple syrup. I like my cocktail a little less sweet, so I add about 3/4 oz. You can play around with yours until you get yours to your own desired sweetness.
**On the optional first step: I’ve made the cocktail with this step and without it (just adding everything to the shaker together and then shaking the heck out of it). I’ve noticed that it adds a bit more foam to shake the egg white first, but it isn’t strictly necessary.