Pisco Sour Cocktail

Pisco Sour Cocktail
Bill Boch / Photolibrary / Getty Images
Prep: 3 mins
Cook: 0 mins
Total: 3 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
227 Calories
5g Fat
15g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 227
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 77mg 3%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 6g
Vitamin C 3mg 16%
Calcium 31mg 2%
Iron 1mg 5%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple sour cocktail, the pisco sour is a fantastic way to discover the wonders of the South American brandy. This is an iconic cocktail and one of the most popular drinks in Peru and Chile, where pisco is typically produced. You'll find it to be very refreshing, an absolute delight to drink, and, with that first sip, you'll learn exactly what all the buzz is about!

Pisco is an unaged brandy made from specific grape varietals, depending on the style of pisco. Among those, pisco puro and pisco acholado are most often poured into the pisco sour.

Beyond the spirit of choice, the pisco sour is a classically styled sour drink. It includes either lemon or lime juice and simple syrup for sweet and sour notes that you can adjust to taste. The egg white gives it an inviting foamy top with none of the eggy flavor. The bitters finish it off beautifully while adorning the foam with brown drops you can have fun styling (think latte art, by swirling the colored foam with a toothpick).


Steps to Make It

  1. Gather the ingredients.

  2. In a cocktail shaker filled with ice, pour the pisco, lemon juice, simple syrup, and egg white.

  3. Shake vigorously for at least 30 seconds to ensure the egg is fully incorporated.

  4. Strain into a chilled cocktail glass.

  5. Add bitters to taste.

  6. Serve and enjoy.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk for foodborne illness.


  • Distillers in Peru tend to make drier and slightly stronger pisco than those in Chile where the piscos are sweeter. You may need to adjust the citrus and syrup when switching between piscos produced in the two countries.
  • To be authentic, use Amargo Chuncho Bitters from Peru. It can be rather difficult to find in the U.S., which is why Angostura is often used.
  • The key to safely drinking egg cocktails is ensuring your egg is fresh. Give every egg you intend to mix with a quick test: Fill a glass with water and if your egg sinks, it's as fresh as can be. Eggs that float to the top need to be discarded as they're too old, even for food.

Recipe Variations

  • Use lime juice instead of lemon, sometimes recipes include up to 1 ounce of either. For a traditional taste, key limes are the best variety.
  • Some recipes use just 1/2 ounce of simple syrup. You could also add up to 1 tablespoon of sugar (generally 1/2 ounce syrup is equivalent to 2 teaspoons of sugar).
  • Another popular variation pours an equal amount of citrus juice and simple syrup.

How Strong Is a Pisco Sour?

Pisco can be bottled anywhere from 38 percent to 48 percent ABV (76 to 96 proof) and what you pour will affect the final strength of the pisco sour. Using the average, this drink shakes up to 15 percent ABV (30 proof), or just a little stronger than wine.