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 3 dashes
- Aromatic bitters 3 dashes
- 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 about 10 seconds to begin building the foam.
- Add 150 g ice.
- Shake hard for another 10–12 seconds until thoroughly chilled and a smooth foam has formed.
- Double strain into a chilled coupe or rocks glass.
- Finish with 3 dashes aromatic bitters on top of 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 best-known cocktails built around pisco, the grape spirit associated with Peru and Chile. Its structure is simple: pisco, citrus and sugar, finished with a light foam and aromatic bitters. Because pisco can be delicate and floral, the drink should not be overloaded with sweetness. The citrus needs to stay fresh enough to keep the cocktail lively. For the Drinkero recipe, 60 ml pisco gives the drink enough body while keeping the lime and sugar in balance.
THE BEST INGREDIENTS FOR A PISCO SOUR
Choose a clean, aromatic pisco with enough floral and grape character to remain noticeable after shaking.
Use freshly squeezed lime juice. Its sharp acidity is essential to the drink and gives the Pisco Sour its bright, refreshing edge.
A simple cane sugar syrup softens the citrus without adding competing flavours.
For the foam, we use Fee Brothers Fee Foam. Use 3 dashes per cocktail for a smooth, stable foamy layer.
Finish the drink with aromatic bitters. They add spice and aroma and create the classic contrast against the pale foam.
HOW TO BALANCE A PISCO SOUR
The balance of a Pisco Sour depends on keeping the spirit, citrus and sweetness in proportion.
Our standard balance is:
60 ml pisco + 30 ml lime + 20 ml sugar syrup
The pisco should remain clearly present, while lime gives freshness and sugar softens the acidity.
If the lime is especially sharp, a little more syrup may be needed. If you prefer a drier drink, reduce the syrup slightly.
The first impression should be fresh citrus and grape spirit, followed by gentle sweetness and a clean aromatic finish.
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.
HOW TO GET THE FOAM RIGHT
Add all the liquid ingredients and 3 dashes of Fee Brothers Fee Foam directly to the shaker.
Shake first without ice for around 10 seconds to aerate the drink and begin building the foam.
Add ice and shake firmly for another 10–12 seconds until thoroughly chilled.
Double straining gives the cocktail a smoother texture and helps the foam sit evenly on top.
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?
Pisco is a grape-based spirit produced in Peru and Chile. It is typically clear and aromatic, with floral and fruit-driven character.
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.
How much Fee Brothers Fee Foam should I use?
Use 3 dashes per cocktail.
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.
