Authentic Pisco Sour Cocktail Recipe

In case you didn't realize it, the Pisco sour is a signature drink in Peru. Frayed Passport notes that the cocktail is most well-known in Peru, but people in Chile also take credit for it. Either way, one thing is for sure — it's absolutely delicious. This excellent drink is most notable thanks to the addition of an egg white, which makes the top nice and foamy. So, you may get a Pisco mustache from sipping this adult beverage instead of a milk mustache like kids get.

Recipe developer Christina Musgrave came up with this fantastic recipe that totally hits the spot. "I love the light and airy texture and flavor of a Pisco Sour. It's a pretty unique cocktail and it's always refreshing," Musgrave shares. There are also plenty of different occasions that would be good to serve this dish but Musgrave shares her favorite time to whip up this flavorful cocktail. "I like making this for an at home happy hour or when hosting friends," she notes. 

You will only need a handful of ingredients for this cocktail. Just grab Pisco (which is a type of brandy), fresh lime juice, simple syrup, an egg white, and Angostura bitters.

The best way to make most cocktails is with a shaker. So, go ahead and grab your shaker and add the Pisco, fresh lime juice, simple syrup, and egg white. "The egg white adds texture to the drink and creates the foamy top of the drink," Musgrave notes. 

The only other thing you will need to add to your cocktail shaker are some ice cubes. This will chill the liquid and make the beverage the perfect drinking temperature. "The ice helps chill the cocktail while the ingredients are combining," Musgrave adds. 

Take out your serving glass and strain the liquid into it. Then, top with three dashes of Angostura bitters. Now, it looks like something you would order at a restaurant and it tastes just as good as it looks!

This classic Pisco sour cocktail makes a great happy hour drink, but you can also serve it with food. "This is from Peru, so if you're pairing with food I'd pair with Peruvian food," Musgrave suggests.