Brandy
Pisco Sour
A 2‑ounce pour of brandy (often labeled as pisco) meets fresh lemon juice, simple syrup, and a single egg white, shaken dry then with ice and strained into a coupe. The result is a frothy, tangy cocktail with a bright citrus edge and a silky texture, finished with a few drops of Angostura bitters on the foam.
Ingredients
- Brandy (Pisco) 2 oz
- Juice (Lemon) 0.75 oz
- Syrup (Simple) 0.75 oz
- Egg White 1
- Glass:
- Coupe
- Garnish:
- Angostura Bitters
Instructions
- 1
Dry shake
- 2
Shake with ice
- 3
Strain into coupe
History
The Pisco Sour originated in Lima, Peru, in the early 1920s, credited to American bartender Victor Morris who adapted the classic sour formula using local pisco. Its popularity spread throughout South America and later to the United States, where variations with brandy sometimes appear.
Tasting Notes
The drink delivers a sharp lemon sourness balanced by the sweetness of simple syrup, while the brandy adds warm, fruity depth. The egg white creates a creamy mouthfeel and the bitters lend a subtle aromatic bitterness on the surface.
Serve as an aperitif in the early evening, ideally on a patio or at a small gathering.
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