Serving Style
Serve up in a chilled coupe glass with a smooth white foam cap and three Angostura bitters drops.
The Pisco Sour should look pale, silky, and precise, with the bitters sitting on the foam as the only garnish-like finish.
Food Pairings
Pair it with ceviche, tiradito, grilled seafood, empanadas, spicy Peruvian dishes, or salty fried snacks. Pisco, lime juice, sugar, egg white, and Angostura bitters work especially well with seafood, chile, and bright acidity.
Origins
The Pisco Sour is closely associated with Peru and Chile, with Peru especially treating it as a national cocktail.
It belongs to the sour family, but egg white gives it the foamy texture and polished appearance that define the drink.
Best Occasions
Best as an aperitif, with seafood, on classic sour menus, or whenever a drink should feel bright, textural, and elegant without becoming sweet or tropical.
Tasting Notes
Pisco brings grape and floral notes, lime juice gives sharp acidity, sugar rounds the drink, egg white adds silk and foam, and Angostura bitters add aromatic spice on the nose.
Style & Character
Bright, foamy, elegant, grape-led, and classically structured.
Variations
Use a measured syrup-style sugar solution for consistency, or adjust lime juice carefully when the citrus is very sharp.
Keep egg white in the build if the goal is the classic Pisco Sour texture.
Alcohol Strength
15%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.