Go Back
Pisco Sour with egg white foam, fresh lime and aromatic bitters

Pisco Sour With Egg White

A classic Pisco Sour made with pisco, fresh lime juice, simple syrup, and pasteurized egg white. A dry shake creates the signature silky texture and thick foam, finished with aromatic bitters.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: Peruvian
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 2 oz pisco
  • 3/4 oz fresh lime juice
  • 3/4 oz simple syrup
  • 1/2 oz pasteurized egg white
  • Ice cubes as needed
  • 2 –3 dashes aromatic bitters

Method
 

  1. Add the pisco, fresh lime juice, simple syrup, and pasteurized egg white to a cocktail shaker without ice.
  2. Dry shake vigorously for 10–15 seconds to aerate the egg white and create a thick foam.
  3. Add ice cubes and shake again until the cocktail is well chilled.
  4. Strain into a chilled coupe or rocks glass.
  5. Add 2–3 dashes of aromatic bitters over the foam.
  6. Serve immediately while the foam is fresh and thick.

Notes

Use pasteurized egg white because the egg white is not cooked.
For the thickest foam, dry shake vigorously for 10–15 seconds before adding ice.
Use fresh lime juice for the brightest flavor.
About 1/2 oz egg white is enough for one cocktail; using too much can make the drink overly airy.
For an egg-free version, replace the egg white with about 1/2 oz aquafaba.
If the cocktail tastes too sour, add slightly more simple syrup. If it is too sweet, reduce the syrup or add a little more fresh lime juice.
Serve immediately because the foam gradually loses volume after the cocktail sits.