Pisco Sour Recipe

Pisco: A type of brandy made from fermented grape juice, essential for the authentic flavor of the cocktail.

Lime juice: Freshly squeezed lime juice adds a tangy and refreshing taste.

Simple syrup: A mixture of sugar and water, used to sweeten the cocktail.

Egg white: Provides a frothy texture and smooth mouthfeel.

Angostura bitters: Adds a complex, aromatic flavor to the drink.

When making a Pisco Sour, it's crucial to perform a dry shake first. This means shaking the pisco, lime juice, simple syrup, and egg white without ice. This step helps to emulsify the egg white and create a frothy texture. After the dry shake, add ice and shake again to chill the mixture. This two-step shaking process ensures a smooth and well-aerated cocktail.

• pisco - Substitute with white rum: White rum has a similar light and fruity profile, making it a good alternative in cocktails.

• pisco - Substitute with tequila blanco: Tequila blanco offers a distinct agave flavor that can add an interesting twist to the drink.

• fresh lime juice - Substitute with fresh lemon juice: Lemon juice provides a similar acidity and tartness, though it will slightly alter the flavor profile.

• simple syrup - Substitute with agave syrup: Agave syrup is a natural sweetener that dissolves easily and has a mild flavor.

• simple syrup - Substitute with honey syrup: Honey syrup (honey mixed with water) adds a floral sweetness and can be used in the same proportions.

• large egg white - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) mimics the frothy texture of egg whites without altering the flavor.

• large egg white - Substitute with pasteurized egg white: Pasteurized egg whites are safe to consume raw and provide the same frothy texture.

• angostura bitters - Substitute with orange bitters: Orange bitters add a citrusy note that complements the other flavors in the cocktail.

• angostura bitters - Substitute with aromatic bitters: Aromatic bitters have a similar complex flavor profile and can be used in the same quantity.

• To store the pisco sour mixture, transfer it to an airtight container and refrigerate for up to 24 hours. This will help maintain the freshness of the lime juice and simple syrup.
• If you wish to store the egg white separately, place it in a clean, airtight container and refrigerate for up to 2 days. This ensures the egg white remains safe to use.
• For longer storage, you can freeze the pisco sour mixture. Pour it into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 1 month.
• When ready to use the frozen pisco sour, thaw it in the refrigerator overnight. Once thawed, give it a good shake before serving to ensure all ingredients are well combined.
• Avoid freezing the egg white as it can alter its texture. Instead, add a fresh egg white when you are ready to prepare the cocktail.
• If you have leftover angostura bitters, store them in a cool, dark place. They have a long shelf life and do not require refrigeration.

• Pour the pisco sour into a heatproof container, such as a glass measuring cup.
• Place the container in a pot of simmering water, ensuring the water level is below the rim of the container to avoid any spills.
• Gently stir the pisco sour while it warms up, ensuring even heating without cooking the egg white.
• Once the pisco sour is warm, pour it back into a chilled coupette glass.
• Garnish with fresh dashes of angostura bitters to refresh the flavor.

• Cocktail shaker: Essential for mixing and chilling the ingredients thoroughly. The shaking process also helps to emulsify the egg white, creating a frothy texture.

• Jigger: A measuring tool used to ensure precise quantities of pisco, lime juice, and simple syrup are added.

• Coupette glass: The traditional glassware for serving a Pisco Sour, which helps to present the drink elegantly.

• Strainer: Used to strain the mixture into the glass, ensuring a smooth drink without ice shards.

• Citrus juicer: Handy for extracting fresh lime juice efficiently and ensuring no seeds get into the drink.

• Ice: Necessary for chilling the drink during the second shake.

• Bitters bottle: Used to add the finishing touch of angostura bitters for garnish.

• Egg separator: Useful for separating the egg white from the yolk, ensuring only the white is used in the cocktail.

Pre-measure ingredients: Measure out pisco, lime juice, and simple syrup in advance to streamline the process.

Use a cocktail shaker: A cocktail shaker helps mix ingredients quickly and efficiently.

Chill the glass: Place the coupette glass in the freezer beforehand to save time on chilling.

Batch simple syrup: Make a larger batch of simple syrup and store it in the fridge for future use.

Egg white alternative: Use pasteurized egg whites from a carton to skip the step of separating eggs.