Pisco Sour



  • 60 ml pisco
  • 30 ml lime juice, freshly squeezed
  • 15 ml simple syrup
  • 1 egg white
  • Garnish: Angostura bitters

Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously. Add ice and shake again until well-chilled. Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.) Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired


Chile and Peru bicker fiercely over the Pisco Sour’s origin (and that of pisco, too), but by most accounts, the drink’s genesis is tied to a United States citizen. Expat bartender Victor Morris is believed to have concocted the frothy, smooth cocktail at his Lima bar around 1915 or perhaps the early 1920s. Blending pisco, lime juice, egg white, and Angostura bitters, the Pisco Sour is earthy, sweet, and tart—a cocktail worth fighting over.

For Reference

  • Pisco is a grape-distilled spirit that was first made in the 16th century. Piscos vary in style and grape variety, with different expressions ranging in flavor from dry and earthy to floral and fruity. The Pisco Sour doesn’t call for particular pisco, so enterprising drinkers can experiment to find which they prefer.
  • Angostura Bitters