I'll share with you my Pisco Sour recipe! This is the perfect drink for when you need something light and easy. The build is based on the classic Peruvian recipe (it's also the national drink of Chile), but I've chosen to substitute the traditional egg white with aquafaba. I find it to be lighter and cleaner on the finish. In this case, softening the citrus while enhancing the subtle flavors of the Peruvian Pisco.

How to Make The Pisco Sour

  • This is the Peruvian version, but check out the Chilean version as well.

  • For our citrus today we are splitting lemon and lime to try and mimic something closer to a Peruvian lime.

  • Easy and light.

  • Citrusy

Sips

Tips

  1. Start with a shaking tin.

  2. Pour in 2 oz. of Pisco.

  3. Next, add 1/2 oz. of lime juice.

  4. Then, 1/2 oz. of lemon juice.

  5. Add 3/4 oz. of semi-rich syrup.

  6. Lastly, 3/4 oz. of aquafaba.

  7. To emulsify the aquafaba, “dry” shake for about 10 seconds.

  8. Add in ice and shake again for 10 more seconds.

  9. Double strain into a chilled glass.

  10. Garnish with a single drop of Angostura Bitters.

  11. Cheers!

The Pisco Sour Recipe

  • 2 oz. (60 ml) Barsol Pisco

  • 1/2 oz. (15 ml) fresh lemon juice

  • 1/2 oz. (15 ml) fresh lime juice

  • 3/4 oz. (22.5 ml) semi-rich simple syrup (1.5:1 sugar:water)

  • 3/4 oz. (22.5 ml) aquafaba (chickpea water) 1

  • Drop Angostura bitters for garnish

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

The Pisco Sour Ingredient List

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