Pisco Sour

4 minutes /
Pisco Sour
60 ml 2 oz Pisco
30 ml 1 oz Fresh lemon juice
30 ml 1 oz Sugar syrup
Sugar syrup
Just sugar and water, equal parts. Simple sugar syrup is used in most shaken cocktails and is a must to have in your fridge. Learn how to make it
Half Egg white
3 Drops Amargo Chuncho Bitters

1 Prepare

Cut your lemon ready for juicing

2 Add ingredients

Pour your Pisco, lemon juice, sugar and egg white into your shaker (no ice)

3 Dry Shake

Shake really hard to create a thick foamy cocktail

4 Ice and Shake

Fill your shaker with cubed ice. Shake again, really hard for 7 sec

5 Strain

Strain your sour into your coupe/rocks glass (no ice)

6 Garnish and serve

Add the three drops of bitters to the top of your drink as garnish

The Cocktail

Leave the arguing of Peruvian or Chilean aside and just agree that this is a stunning cocktail with a light fluffy texture and great aromatic flavours.


Bartender Tip:

The only sour that is traditionally served without ice, really needs that dry shake to add the foamy body to the drink.

Recommended Glass
Coupe Whisky Tumbler

Tasting profile