Fitness / August 6, 2023

Easy Pisco Sour Recipe

Sip your way to Peru with this vibrant and tangy Easy Pisco Sour recipe, a perfect blend of classic ingredients that brings the taste of Peru right into your home!

Table of Contents

Imagine if Peru were a cocktail. It would feature an edgy lime taste, sweet simple syrup, main star Pisco, and a fluffy egg white. All those ingredients come together to create a little party of South American vibes right in your glass in a little cocktail known as the Pisco Sour. Imagine sipping this on a warm summer night in Lima, feeling the buzz and savoring the dreamy mix of tang, sweet and froth – damn, it would be unforgettable.

Having trouble imagining what it would taste like? Well, it’s like your whiskey sour went on a holiday, ate one too many pinto beans, and came back with a hot Spanish accent. And if you know your Gin Fizz, you might find some familiar foaminess there, too, thanks to the egg whites. But let’s be clear, the Pisco Sour is in a class of its own. Don’t believe me? Just wait till you try our super-easy Pisco Sour recipe. You’re welcome.

INGREDIENTS

This one comes together in no time at all, thanks to the 3 ounces of Pisco and little else. Here’s what you’ll need:

3 oz. Pisco
1 oz. fresh lime juice
0.75 oz. simple syrup
1 egg white
A few dashes of Angostura bitters, for garnish

Bar Utensils

A cocktail shaker.
A jigger – to measure the liquids
A lime squeezer – It will ensure you get every last drop of juice.
A strainer.
An Old-Fashioned or coupe glass.

INSTRUCTIONS

Combine

In a cocktail shaker, combine the Pisco, lime juice, simple syrup, and egg white.

Shake

Shake all the ingredients vigorously without ice to help emulsify the egg white and create a frothy texture.

Chill

Add a few cubes of ice to the shaker and shake vigorously once more to chill the drink.

Strain

Strain the mixture into a chilled glass and garnish with a few dashes of Angostura bitters.

How to Make a Healthy, Low-Calorie Pisco Sour

Love a good Pisco Sour but worry about the effects it will have on your waistline? I hear ya. That’s why I sometimes make the following amendments so that I can still enjoy them without having to upsize my jeans.

First, lose the simple syrup, or at least cut back a little. It’s the main culprit of all the sugar in the drink so it’s important you either use less or switch completely to a natural sweetener, like honey or stevia.
Pisco is the star of this drink, but you may want to go in search of a light version. If you can’t find one, then just go easy on the pour.
I always say, go fresh. Ditch the bottled lime juice and squeeze your own limes. Sure, it’s more work but nothing worthwhile was ever easy. That applies to life AND Pisco Sours. The fresh stuff is healthier, just like using organic, free-range egg whites is a healthier (albeit pricier) option.

Tips & Tricks to Make a Perfect Pisco Sour

Always choose high-quality Pisco. It represents a majority of your cocktail so you won’t want to cut corners and accept an inferior substitute, which will undoubtedly affect the cocktail’s distinctive flavor… for the worse.
I can’t stress this enough: freshly squeezed lime juice for the win. Avoid the bottled stuff if at all possible. The fresh juice brings a vibrant tanginess that’s unbeatable.
The froth is an essential element of this cocktail so don’t cut your shaking short. First, emulsify your ingredients by shaking without ice. Then, chill your drink by adding in the ice and shaking again. Yes, shake twice in order to get that signature texture and frothiness.
Yes, the simple syrup is simple but it is also sneaky. It’s high in sugar and even a few extra drops can ruin the drink and spell disaster for your diet. So add the syrup cautiously.
Don’t forget the ‘bitter’ end! Angostura bitters, that is. It puts the ‘sour’ in a Pisco Sour and beautifully balances the sweetness of the cocktail.

FAQs

How many calories are in a Pisco Sour?

A regular serving of this Pisco Sour recipe clocks in at around 240 calories. While that’s not too shabby, you can lower it. Check out the section above for tips.

What is the best way to drink a Pisco Sour?

Savor and explore those delicious flavors. Serve it chilled. Skip the straw so you get to enjoy the fluffy top with each sip. And, heads up! It goes perfectly with bold, hearty meals, like my Smoky and Sweet Turkey Chili.

Can I make a Pisco Sour without egg white?

Yup! If egg whites aren’t your thing, you’re rocking a special diet, or short on time, you can skip them. Your Pisco Sour will still be good, it will just be a little less frothy.

What type of Pisco should I use?

High-quality Peruvian Pisco is the only way to get that authenticity. Also, keep in mind that different brands have different flavors. So maybe buy a small bottle of each before investing in anything larger. And don’t be put off if you don’t like one; a different brand will be more to your liking.

know a good variation on a pisco sour?

As a matter of fact, I do! Give it a tropical twist by adding some passion fruit puree—intriguing, exotic, and utterly delightful.

Make-Ahead and Storage of a pisco sour

You can easily prep a Pisco Sour ahead of time, which makes it a great choice as the official cocktail of your next party. Take care of the base mix of Pisco, lime juice, and simple syrup before your guests arrive by mixing it up then storing it in the fridge. The egg white and the final shake-down are better left until you’re ready to serve. Otherwise, they’ll lose their frothy freshness.

Any unused base mix can be stored in a sealed glass jar and chilled for up to 2 weeks. Any mixed Pisco Sours (with egg whites included) should be downed in a day. If you still want to store it, get rid of the frothy top, store the rest chilled, and make sure you drink up within a day if you want to enjoy that taste.

OR you could use your leftovers as a bold dressing for a tangy salad, or as a marinade for chicken or fish. It will be like giving them a Peruvian accent!