Pisco Sour Cocktails

These Pisco Sour cocktails are bright, citrusy, and perfectly balanced with a smooth, frothy finish. It’s an iconic drink from Peru (and also Chile!) that’s easy to make at home with just a handful of ingredients and a blender.

What is a pisco sour?

A pisco sour is a classic South American cocktail made with pisco (a grape-based brandy), fresh lime juice, simple syrup, and egg white for frothiness. It’s typically garnished with bitters and served cold in a small glass. The result is a smooth, tart, and slightly sweet drink with a silky texture—refreshing and elegant at the same time. While both Peru and Chile claim it as their national cocktail, the Peruvian version is most commonly associated with the traditional pisco sour recipe featuring egg whites and bitters.

If you love a pisco sour as much as me, give my cranberry pisco sour and blood orange pisco sour recipes, too!

Ingredient Notes

• Pisco: Pisco is a clear brandy made from grapes, primarily produced in Peru and Chile. Use your favorite brand, Peruvian pisco tends to be fruitier and more floral, while Chilean pisco is often drier and more robust.
• Freshly squeezed lime juice: Fresh juice is key for the right tartness and balance. Avoid bottled lime juice if possible.
• Simple syrup: Adjust this to taste. Start with less and add more if you like your cocktail sweeter. You can make your own by simmering equal parts sugar and water until the sugar dissolves.
• Egg whites: These create the signature foam on top of the drink. Pasteurized egg whites or rehydrated meringue powder both work if you’re concerned about raw egg.
• Ice cubes: Blended with the ingredients to chill and lightly dilute the cocktail for a smoother finish.
• Garnishes: A few drops of Angostura bitters or orange bitters and a lime slice are the traditional way to top your pisco sour.

How to Serve Pisco Sour Cocktails

This pisco sour cocktail recipe is best served immediately after blending while they are cold, frothy, and silky smooth. The foam on top is part of what makes this cocktail special, so be sure to pour and garnish right away for the best presentation.

Traditionally, pisco sours are served in small tumbler glasses or coupe glasses. These smaller glasses highlight the richness of the drink and help balance the strong, citrusy flavor with the right portion size.

Top each glass with a few drops of Angostura or orange bitters, which not only add a hint of spice but also create a beautiful marbled effect on the foam. Garnish with a lime slice or wedge if you’d like to dress it up even more.

Frequently Asked Questions

Are Peruvian pisco sours strong?

Yes! Pisco is a spirit similar in strength to vodka or rum, so this cocktail is fairly strong. You can always adjust the ratio with more lime juice or simple syrup to mellow it out.

Is it safe to use raw egg whites?

It is generally safe, yes. However, there is a slight risk. So if you’re concerned, use pasteurized egg whites or powdered meringue mix. Both will give you the same frothy texture without the food safety worry.

Can I make a pisco sour without a blender?

Yes! You can shake all the ingredients vigorously in a cocktail shaker with ice. Shake first without ice for the foam (a “dry shake”), then shake again with ice to chill.

Can I make a large batch?

Absolutely. Blend the ingredients in batches or scale up the recipe for a party pitcher. Just give it a quick re-blend or stir before serving to bring back the foam.

Pisco Sour Cocktails

Easy pisco sour cocktail recipe, this refreshing South American drink is made with pisco (grape brandy), fresh lime juice, simple syrup, and egg white for frothiness.

5 from 1 vote

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Course: Drinks

Cuisine: Chilean, Latin American, Peruvian, South American

Keyword: Cocktails, Easy and quick, Pisco, Refreshing

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 drinks

Ingredients

• 8 ounces of pisco Peruvian / Chilean brandy, 8 oz = 240 ml , add more or less based on your preference
• 8 ounces of freshly squeezed lime juice 8 oz = 240 ml
• 2 to 4 ounces of simple syrup adjust to taste, 2 oz = 60 ml
• 2 egg whites about 4 ounces – use pasteurized egg whites or use egg white (meringue) powder mixed with water to rehydrate
• Ice cubes

To garnish:

• Lime slices or wedges
• Angostura or orange bitters optional

Instructions

• Combine the pisco, lime juice, simple syrup, egg whites, and ice cubes (about 1 cup), in a blender and blend until foamy.
  
• Strain and pour into glasses, you can use medium size tumbler glasses or coupe style glasses.
  
• Garnish with a couple drops of Angostura or your preferred choice of bitters. You can also garnish with a lime slice.
  

Notes

You can use store bought simple syrup or you can make your own:

In a small saucepan combine 1 cup of sugar and 1 cup of water, heat and bring to a boil, lower the heat to a simmer and stir until the sugar is fully dissolved. For a thicker simple syrup you can use 2 cups of sugar to 1 cup of water.

Let the syrup cool down before using it. Keep refrigerated and use as needed – can be used for cocktails, mocktails, lemonade, etc.

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