Pisco Sour

This Pisco Sour is bright, silky, and aromatic, with a lively balance of grape brandy, sharp lime, and gentle sweetness. A thick foamy top and a few drops of bitters give it the classic elegant finish, while aquafaba creates a surprisingly luxurious vegan texture.

Safety Warning

This recipe contains alcohol. Consume responsibly and do not serve to children, during pregnancy, or when driving or operating machinery.

Nutrition · per serving

163kcal

0.3gProtein

11.7gCarbs

0gFat

0.1gFiber

2 servings

Ingredients

6 items

Cóctel

pisco120 ml

fresh lime juice60 ml

simple syrup45 ml

aquafaba30 ml

ice cubes180 g

Angostura bitters4 dashes

Tips

•Aquafaba is the liquid from cooked chickpeas or a can of chickpeas; it gives a stable vegan foam similar to egg white.
•If you prefer a tarter style, reduce the simple syrup to 30 ml total.
•Freshly squeezed lime juice is essential; bottled juice makes the drink flatter and less aromatic.
•A fine-mesh strainer improves the silky texture and keeps the foam neat.

Steps

1
Chill 2 small cocktail glasses if possible. Measure the pisco, fresh lime juice, simple syrup, and aquafaba into a cocktail shaker. For the best foam, make sure no ice is added yet.
120 ml pisco60 ml fresh lime juice45 ml simple syrup30 ml aquafaba
2
Dry shake vigorously for 15 to 20 seconds without ice. This builds the signature frothy cap; shake hard until the mixture sounds creamy and looks slightly foamy.
120 ml pisco60 ml fresh lime juice45 ml simple syrup30 ml aquafaba
3
Add the ice cubes and shake again for 15 to 20 seconds, until the shaker feels very cold on the outside. This chills and slightly dilutes the drink for balance.
180 g ice cubes
4
Double-strain the cocktail evenly into the 2 glasses to catch large ice shards and give a smoother texture. Let the foam settle for about 30 seconds so it forms an even surface.
5
Dot 2 dashes of Angostura bitters onto the foam of each drink and serve immediately.
4 dashes Angostura bitters

Origin & History

Pisco Sour is one of Peru's most iconic cocktails, traditionally made with pisco, lime juice, syrup, egg white, and bitters. It became famous in Lima in the early 20th century and has since become a symbol of Peruvian drinking culture. This vegan version keeps the classic frothy character by using aquafaba in place of egg white.

peruvian cocktail pisco vegan lime shaken beginner

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Steps

Chill 2 small cocktail glasses if possible. Measure the pisco, fresh lime juice, simple syrup, and aquafaba into a cocktail shaker. For the best foam, make sure no ice is added yet.

120 ml pisco60 ml fresh lime juice45 ml simple syrup30 ml aquafaba

Dry shake vigorously for 15 to 20 seconds without ice. This builds the signature frothy cap; shake hard until the mixture sounds creamy and looks slightly foamy.

120 ml pisco60 ml fresh lime juice45 ml simple syrup30 ml aquafaba

Add the ice cubes and shake again for 15 to 20 seconds, until the shaker feels very cold on the outside. This chills and slightly dilutes the drink for balance.

180 g ice cubes

Double-strain the cocktail evenly into the 2 glasses to catch large ice shards and give a smoother texture. Let the foam settle for about 30 seconds so it forms an even surface.

Dot 2 dashes of Angostura bitters onto the foam of each drink and serve immediately.

4 dashes Angostura bitters

Origin & History