Barsys
Pisco Sour
Smooth, Citrusy, and Easy to Shake | Barsys
About
The pisco sour is South America’s gift to the cocktail world—bright, silky, and unmistakably balanced. It’s the national drink of Peru (and Chile, depending on who you ask), and a masterclass in texture and contrast.
At the heart is pisco, a grape-based spirit that’s floral and sharp. Blend it with fresh lime juice, sugar, and egg white, and what you get is a cocktail that’s citrusy, smooth, and topped with that iconic frothy layer.
It’s bold without being brash, tart without being sour, and elegant without taking itself too seriously. The pisco sour is the kind of drink that hits all the right notes—and keeps you coming back for another round.
Shaken or Stirred? Shaken, twice. Start with a dry shake (no ice) to build the foam, then shake with ice to chill it down and smooth it out.
What You'll Need
For one Pisco Sour cocktail:
- 60 ml pisco
- 30 ml freshly squeezed lime juice
- 20 ml simple syrup
- 1 egg white
- Ice
Optional garnish: 2-3 few drops of bitters on the foam, swirled for effect
Pro tip: Use a Peruvian-style pisco (like Quebranta or Acholado) for the most balanced flavor.
How to Make It
Prep time: 4-5 minutes
Skill level: Intermediate—shaking technique matters
- Add pisco, lime juice, simple syrup, and egg white to a shaker.
- Dry shake (no ice) for 10 seconds to build foam.
- Add ice and shake again—hard—for 15 seconds.
- Strain into a chilled coupe glass.
- Add a few drops of bitters on the foam, if using.
Using Barsys?
Making cocktails with Barsys 360 gives you that balanced flavor every single time. Load in the pisco and syrup, and let Barsys pour with precision. Just add lime juice, egg white, and shake like you mean it.
For the full recipe, download the Barsys App.
Tasting Notes
The Barsys Edge
A pisco sour lives and dies by balance. Too much citrus, it’s harsh. Too much syrup, it’s flat. Barsys keeps your pours dialed in, so you can focus on texture, garnish, and that smooth, silky shake.
Precision in the build. Art in the finish.
Sip Setting
The pisco sour belongs at brunches, rooftop evenings, or lively dinner parties. It’s equal parts celebratory and refined—perfect for those who love flavor with flair.
Garnish Game
Three drops of Angostura bitters in the foam is the classic move. Swirl them with a toothpick for that signature look. Or keep it clean and let the texture shine.
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FAQs
What is a pisco sour?
A pisco sour is a South American cocktail made with pisco, lime juice, sugar, and egg white. It's tart, smooth, and topped with a silky foam.
Is the egg white necessary?
It’s optional, but highly recommended. It adds body, smoothness, and that iconic foam layer.
Can I make it without bitters?
Yes. Bitters are a garnish, not a core ingredient. But they add visual flair and a hint of spice.
What’s the best pisco to use?
Go for a Peruvian pisco, preferably Quebranta or Acholado. They're floral, balanced, and perfect for cocktails.
Does Barsys work with this drink?
Absolutely. Barsys handles the pisco and syrup. You handle the citrus and the shake.