Pisco Sour

Method

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1. Chill a coupe glass in the freezer.

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2. Put the pisco, lime juice, sugar syrup and egg white into a shaker with no ice.

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3. Seal and shake hard for 15 seconds. This is the dry shake, and it is what builds the foam.

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4. Open the shaker, fill it with ice, seal again and shake hard for another 15 seconds until the outside is frosted.

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5. Double strain through a fine sieve into the chilled coupe.

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6. Let it settle for 20 seconds so the foam separates cleanly from the liquid.

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7. Drop three dashes of Angostura onto the foam, and drag a cocktail stick through them for a pattern if you like.

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8. Serve immediately, while the head is still tight.

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Chef’s Tips

• Dry shake first, always. Ice first gives you a thin, short-lived head.
• Double strain so no ice shards break the foam.
• Fresh lime only. Bottled juice makes the drink taste flat and sweet.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Causa limeña
• Ceviche
• Salted nuts

Storage & Reheating

Make to order. Sugar syrup keeps a month refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.