Pisco Sour
Pisco, fresh citrus and sugar syrup shaken into a bright, silky sour, finished with aromatic bitters over a smooth layer of foam.
Pisco Sour Recipe
- Pisco 60 ml
- Lime juice 30 ml
- Cane sugar syrup 15 ml
- Cocktail foamer 4 drops
- Aromatic bitters 3 drops
- Ice 150 g, for shaking
Make it properly
- Add the pisco, fresh lime juice, sugar syrup and cocktail foamer to a shaker.
- Shake vigorously without ice for around 10 seconds to begin building the foam.
- Add 150 g ice cubes.
- Shake hard for another 12–15 seconds until thoroughly chilled.
- Fine strain into a chilled coupe or small goblet.
- Allow the foam to settle for a few seconds.
- Finish with 3 drops of aromatic bitters on the foam.
WHAT MAKES A GOOD PISCO SOUR?
The Pisco Sour is built around contrast. Pisco brings fragrant grape character, fresh citrus provides sharp acidity and sugar syrup softens the edges without hiding the spirit.
The foam changes the texture completely, giving the cocktail a smooth, almost creamy mouthfeel. A few drops of aromatic bitters on top add spice and aroma with every sip.
The result should be bright, balanced and refreshing rather than overly sweet.
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PISCO SOUR RECIPE, INGREDIENTS & TIPS
The Pisco Sour is one of the clearest examples of how a few ingredients can create a cocktail with real depth. Pisco provides aromatic grape character, lime supplies acidity and sugar syrup brings everything back into balance. Texture is equally important. A proper Pisco Sour should have a soft, silky layer of foam sitting above the chilled cocktail rather than a loose or bubbly head. The finishing bitters are more than decoration. Three drops on the foam add warm spice and aroma that reaches the nose before the first sip.
THE BEST INGREDIENTS FOR A PISCO SOUR
Pisco is the foundation of the drink. Choose an expressive, clean pisco with enough fruit and floral character to remain noticeable after shaking with citrus.
Fresh lime juice gives the Drinkero version its sharp, lively acidity. Measure it rather than squeezing directly into the shaker so the balance remains consistent from one cocktail to the next.
Cane sugar syrup adds the sweetness needed to balance the fresh lime without overpowering the pisco. We use Monin Pure Cane Sugar Syrup, which is richer than a standard 1:1 simple syrup, so 15 ml is enough to keep the Pisco Sour balanced, bright and refreshing.
Cocktail foamer creates the characteristic smooth head without using raw egg white. It also makes the recipe easier to reproduce when preparing several cocktails.
Aromatic bitters belong on top of the finished foam. Their concentrated spice and aroma provide the final contrast to the fresh citrus and fragrant pisco.
HOW TO BALANCE A PISCO SOUR
A good Pisco Sour should be tart and refreshing without tasting aggressively acidic.
The 60 ml pisco / 30 ml lime / 20 ml sugar syrup ratio gives the spirit enough room to remain at the centre of the drink while balancing the sharpness of fresh citrus.
If your limes are particularly sweet or mild, slightly less syrup may be enough. If they are very sharp, the full 20 ml helps keep the drink rounded.
Avoid increasing the sugar simply to make the cocktail easier to drink. The Pisco Sour works best when the pisco and citrus remain clearly defined.
THE STORY BEHIND THE PISCO SOUR
The Pisco Sour is closely associated with Peru and has become one of South America's best-known cocktails.
An early recipe published in Lima in 1903 combined pisco, sugar, citrus and egg white, making it one of the earliest documented drinks recognisably related to today's Pisco Sour. Later, Victor Morris and Morris' Bar in Lima played an important role in popularising the named cocktail during the early 20th century.
The cocktail subsequently developed into the familiar combination of pisco, citrus, sweetness, foam and aromatic bitters. Peru and Chile both have strong traditions surrounding pisco and the Pisco Sour, although the earliest documented recipe currently identified by cocktail historians comes from Peru.
GET THE TECHNIQUE RIGHT
Start by shaking the ingredients without ice. This allows the cocktail foamer to incorporate thoroughly and helps create a smoother, more even head.
Then add the full 150 g of ice and shake firmly. This second shake chills and dilutes the cocktail while strengthening the texture.
Fine straining helps keep small ice fragments out of the finished drink and leaves the foam looking clean.
Wait a few seconds before adding the bitters. Once the foam has settled, the three drops will remain visible instead of disappearing into the surface.
SERVE IT PROPERLY
Serve the Pisco Sour straight up and well chilled.
A coupe or small goblet gives the foam enough surface area for the bitters while keeping the drink elegant and compact.
There is no need for an additional fruit garnish. The three aromatic bitters drops are the finishing touch.
Serve immediately while the cocktail is cold and the foam is fresh.
Questions about the Pisco Sour
What is a Pisco Sour made with?
A Pisco Sour combines pisco, fresh citrus and sugar syrup. The Drinkero recipe also uses cocktail foamer for texture and aromatic bitters on top.
What does a Pisco Sour taste like?
It is bright, citrusy and lightly sweet, with fragrant grape character from the pisco and a smooth, silky texture.
Should I use lemon or lime in a Pisco Sour?
Both versions exist. Drinkero uses fresh lime for a sharper, more vibrant citrus profile. The current IBA specification uses fresh lemon juice.
Why does Drinkero use cocktail foamer instead of egg white?
Cocktail foamer creates the characteristic silky head without using raw egg white and makes the recipe easier to measure consistently.
Should a Pisco Sour be served with ice?
No. The cocktail is shaken with ice for chilling and dilution, then strained into the serving glass without fresh ice.
Can I make Pisco Sours for a group?
Yes. Choose 6, 12, 24 or 48 Pisco Sours and Drinkero calculates the quantities of pisco, citrus, syrup, foamer and other ingredients you need.
Is the Pisco Sour an official IBA cocktail?
Yes. The Pisco Sour is included in the International Bartenders Association's official cocktail list as a Contemporary Classic. See the IBA's official Pisco Sour recipe for the classic specification.