Recipe courtesy of Jonathan Pogash

Pisco Sour

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 1 serving
Save Recipe

Ingredients

Simple Syrup: 

1 cup sugar

Pisco Sour:

2 cups ice

2 ounces pisco (Peruvian or Chilean brandy)

3/4 ounce fresh lemon juice (1 1/2 tablespoons)

1 large egg white

Bitters, for garnish

Directions

  1. For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks. 
  2. For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Classic Pisco Sour

Classic Pisco Sour

Acai Berry Pisco Sour

Oolong Tea Infused Pisco Sour