Spiced Pisco Sour
A wintry take on the South American classic: pisco, lemon, egg white and a quiet whisper of cinnamon under a crown of Angostura bitters.
Ingredients
- 60 ml pisco
- 30 ml fresh lemon juice
- 20 ml simple syrup
- 1 small egg white — about 20 ml
- 1 pinch ground cinnamon
- 3 dashes Angostura bitters — to finish
Method
- Add the pisco, lemon juice, simple syrup, egg white and cinnamon to a shaker without ice.
- Dry shake hard for fifteen seconds to build a stable foam.
- Add a generous scoop of ice and shake again for ten to fifteen seconds until well chilled.
- Double strain into a chilled coupe and let the foam settle for a few seconds.
- Float three dashes of Angostura bitters on the foam and draw a pattern with a cocktail pick if you like.
How to serve
- Glassware
- Coupe
- Serve temperature
- Cold
- Garnish
- Angostura bitters pattern on foam
The Pisco Sour is one of the great citrus cocktails, balanced between bright lemon, silky egg white and the grappy character of pisco itself. Lifting it into winter takes very little; a pinch of cinnamon in the shaker is enough to nudge the drink towards mulled territory without losing its signature freshness. It still arrives ice cold, foamy and beautifully sharp, just with a warmer perfume rising from the glass.
Technique matters more than ingredient gymnastics here. A proper dry shake builds the cloud-like top that defines the drink, and the second shake with ice chills it to the right temperature. Rush either step and the foam collapses long before the bitters land.
Tips
Use lemons at room temperature so they juice more freely, and strain the juice through a fine sieve to remove any pulp. Powdered cinnamon can clump, so tap a very light pinch directly into the shaker rather than dumping it from the jar. The Angostura float is both decorative and aromatic; aim for three confident dashes and resist the temptation to add more.
Variations
Swap the cinnamon for a small pinch of cardamom for a more aromatic, almost chai-like profile, or use a teaspoon of cinnamon syrup in place of plain simple syrup if you want the spice to be more present. A few drops of vanilla extract added with the egg white round the drink out for a dessert leaning version.
Serving
A chilled coupe keeps the foam stable and the drink at the right temperature for longer. Serve straight after pouring, and drink while the bitters are still vivid on top, ideally with something salty such as olives or marcona almonds.
Frequently asked questions
What is pisco and where can I buy it?
Pisco is a clear grape brandy from Peru and Chile. Good specialist shops and larger supermarkets now stock it, and Quebranta or Acholado styles work well here.
Is it safe to use raw egg white?
Use very fresh eggs from a reputable source and keep them refrigerated. If you prefer to skip eggs, aquafaba from a tin of chickpeas gives a similar foam.
Why do I need to dry shake first?
Shaking without ice lets the proteins in the egg white whip up properly. The second shake with ice then chills and dilutes the drink without flattening the foam.
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