Pisco Sour With Egg White: Easy Frothy Cocktail Recipe

A Pisco Sour with egg white is a classic cocktail made with pisco, fresh citrus juice, simple syrup, egg white, and bitters. The egg white creates the drink’s smooth texture and thick foam, while a dry shake helps produce the best frothy finish.

A Pisco Sour is a citrus-forward cocktail associated with Peru and Chile.

It usually combines:

• Pisco
• Fresh lime or lemon juice
• Simple syrup
• Egg white
• Ice
• Aromatic bitters

The egg white mainly adds texture rather than flavor, giving the cocktail its signature creamy foam.

Prep time: 5 minutes
Servings: 1 cocktail

Ingredients

• 2 oz (60 ml) pisco
• 3/4 oz (22 ml) fresh lime juice
• 3/4 oz (22 ml) simple syrup
• 1/2 oz (15 ml) pasteurized egg white
• Ice
• 2–3 dashes aromatic bitters

Equipment

• Cocktail shaker
• Jigger
• Strainer
• Coupe or rocks glass

1. Add pisco, lime juice, simple syrup, and egg white to a cocktail shaker.
2. Shake without ice for 10–15 seconds.
3. Add ice and shake again until chilled.
4. Strain into a chilled glass.
5. Add 2–3 drops of bitters over the foam.
6. Serve immediately.

The first shake builds foam, while the second chills and slightly dilutes the cocktail.

A dry shake means shaking the ingredients without ice first.

This helps the egg-white proteins trap air and create a thicker foam before the drink becomes cold.

For best results, shake vigorously for at least 10 seconds before adding ice.

About 1/2 ounce or 15 ml of egg white is enough for one Pisco Sour.

Using too much can make the drink overly airy, while too little may produce weak foam.

Pasteurized liquid egg white is useful because it is easy to measure consistently.

For a thicker foam cap:

• Dry shake for 10–15 seconds.
• Shake vigorously.
• Measure the egg white accurately.
• Add ice only after the dry shake.
• Use a clean, grease-free shaker.
• Serve immediately after straining.

You can also try a reverse dry shake, where the drink is shaken with ice first and then shaken again without ice.

Egg white gives the cocktail its silky texture and white foam cap.

When shaken, egg-white proteins trap tiny air bubbles and form foam. The result is a smoother drink with softer perceived acidity.

A well-made Pisco Sour should not taste noticeably like egg.

Both can be used, but fresh lime juice is especially common in Peruvian-style Pisco Sours.

Fresh lime gives the drink a bright, sharp flavor that balances the sweetness of the syrup.

Freshly squeezed citrus is usually better than bottled sour mix.

A Quebranta pisco is a popular choice because it pairs well with citrus, sugar, and bitters.

Acholado pisco can also work if you want a slightly more complex aroma.

The best choice is a pisco with enough character to remain noticeable after mixing.

Because the egg white is not cooked, pasteurized egg white is the safer option.

Use pasteurized liquid egg whites or shell eggs specifically labeled as pasteurized, and keep them refrigerated.

People at higher risk from foodborne illness should be particularly careful with raw or undercooked eggs.

Yes.

You can leave out the egg white, although the cocktail will have less foam and a lighter texture.

For an egg-free alternative, try about 1/2 ounce of aquafaba and dry shake it the same way.

Weak foam is usually caused by technique.

Common reasons include:

• Skipping the dry shake
• Shaking too briefly
• Using too little egg white
• Using a greasy shaker or glass
• Letting the finished drink sit too long

Try using 1/2 ounce of egg white and dry shaking vigorously for 10–15 seconds.

A balanced home recipe is:

2 oz pisco + 3/4 oz lime juice + 3/4 oz simple syrup + 1/2 oz egg white

Some traditional versions use a stronger 3:1:1 ratio of pisco, citrus, and syrup.

If your drink is too sour, add a little more syrup. If it is too sweet, slightly reduce the syrup or increase the citrus.

You can pre-mix the pisco, lime juice, and simple syrup and keep them refrigerated.

Add the egg white and shake the cocktail only when you are ready to serve.

This keeps the foam fresh and prevents it from collapsing.

Avoid:

• Using old citrus juice
• Adding too much syrup
• Skipping the dry shake
• Using too much egg white
• Over-diluting with ice
• Serving the drink long after shaking

Good measurements and proper shaking matter more than complicated techniques.

Frequently Asked Questions

Does a traditional Pisco Sour contain egg white?

Many classic Pisco Sour recipes contain egg white because it creates the drink’s characteristic silky texture and foam.

Can I use carton egg whites?

Yes. Pasteurized carton egg whites work well and are easy to measure.

How much egg white should I use?

About 1/2 ounce or 15 ml is a good amount for one cocktail.

Why are bitters added to a Pisco Sour?

Bitters add aroma and flavor contrast and are usually placed on top of the finished foam.

Can I make a Pisco Sour without egg?

Yes. You can omit the egg white or substitute aquafaba for a similar foamy effect.

Why does my Pisco Sour foam disappear?

The most common causes are insufficient shaking, too little egg white, or waiting too long before serving.

What citrus is best for a Pisco Sour?

Fresh lime is an excellent choice for a Peruvian-style Pisco Sour, although lemon is also used in some versions.