Recipe courtesy of Jonathan Pogash

Pisco Sour

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


  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.
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