Delish editors handpick every product we feature. We may earn commission from the links on this page.
Smooth and slightly tart, the pisco sour is a unique and refreshing cocktail hailing from Peru and Chile. Thought to have been created by an American bartender, Victor Vaughen Morris, in Lima in the early 1920s, the cocktail was updated to include egg whites and bitters by Peruvian bartender Mario Bruiget a few years later. The Chilean version of the pisco sour often omits the egg white and bitters, making for a lighter, tarter version.
First time trying pisco? You’re in for a treat. This grape brandy ranges from clear to amber in color and has a distinctive wine-like aroma and flavor, ranging from smooth and herbal to funky and earthy depending on the age and quality. The best pisco for a pisco sour is your favorite type of pisco, so taste around and find the one that you love most!
Made this? Let us know how it went in the comment section below!
large egg white
fresh lime juice
Aromatic bitters, for garnish
- In a cocktail shaker, combine egg white, pisco, lime juice, and simple syrup. Cover and vigorously shake until well combined, about 10 seconds.
- Fill shaker with ice and continue to shake until outside of shaker is frosty, about 10 seconds more. Strain into a cocktail glass. Garnish with a couple drops of bitters.