Pisco Sour

South American Sensation

About This Project

What’s the Story?

Really the only Sour I bother making. The first time I had one of these was in Seville with my Mum whilst on a recon mission to find an apartment for my year “studying” abroad. We came across this tiny little bar that was essentially a hole in the wall with some tables outside, that only served Mojitos, Pina Coladas and Pisco Sours. One quick call to my Stepdad in England for a super expensive “What’s a Pisco Sour and will I like it” question from my Mother and 5 minutes later there were 2 sat in front of us. Honestly delicious and so refreshing! As long as you’re not put off by raw egg white (a lot of people are) you should really give this one a go – the exhausted arms by the end of the shaking are totally worth it! Besides, you can just get a hunky man to raise it to your lips for you…

  1. Add the egg white and the gomme to the shaker with one ice cube.
  2. Shake hard until the rattling has stopped. (The egg will be nice and foamy).
  3. Add the rest of the ingredients, fill with ice and shake hard for 45-60 seconds.
  4. Strain into a rocks glass filled with ice and garnish with a couple of drops of bitters and a lemon twist.




  • 50ml Pisco
  • 1 Egg White (Medium egg)
  • 25ml Lemon Juice
  • 12.5ml Gomme/Sugar syrup
  • 2 Dashes Angostura Bitters


July 29, 2014