Once you gather the necessary ingredients and tools, the first step is to measure the pisco, fresh lime juice and simple syrup. We use a Japanese jigger in this and other cocktail recipes to avoid spillage and ensure accurate measurements.
Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.
Immediately pour each liquid into a cocktail shaker. Add the egg white to the same shaker.
Vigorously shake the ingredients without ice for 20 seconds. This process is called a ‘dry shake’ and allows the egg white to emulsify.
Pro Tip
Skip the dry shake if you follow a vegan diet or are squeamish about ingesting raw egg white. However, be aware that your Pisco Sour won’t have a frothy top layer if you omit the egg white. Another option is to replace the egg white with aquafaba (i.e. the liquid in every chickpea can).
Add ice and vigorously shake the cocktail for an additional 20 seconds or until the ingredients are thoroughly mixed and chilled.
We use a Boston shaker for shaking this and other cocktails since it doesn’t leak and is easy to clean.
Strain into a glass. We like to use a coupe glass for this recipe but you can use any glass of your choice.
Use an eye dropper to garnish the cocktail with three drops of Angostura bitters.
These three dots are important. They don’t just look good. They also enhance the Pisco Sour’s flavor and aroma.
Use a toothpick to artfully swirl the bitters in a design of your choice.
True confession: We watched a YouTube video to learn how to make the swirls. Don’t be intimidated – it’s super easy to do.
