Drinks Cocktails Pisco Cocktails Pisco Sour Be the first to rate & review! The Pisco Sour originated in Lima, Peru, but the version we know today, with a frothy egg white topping, was created in the U.S. Pisco is a brandy-like alcohol distilled by grapes, used in this drink along with bright, tart lime juice and sweet simple syrup. The whipped egg whites dotted with bitters on top make the texture of this drink especially silky; use a pasteurized egg here to avoid any sort of bacteria from consuming a raw egg white. Keep the extra Simple Syrup on hand to mix in other cocktails. By Stephanie Izard Stephanie Izard A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra, Food & Wine's Editorial Guidelines Updated on June 17, 2022 Rate PRINT Share Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Prep Time: 5 mins Total Time: 25 mins Servings: 1 Ingredients Simple Syrup ¾ cup granulated sugar ½ cup boiling water Cocktail ¼ cup (2 ounces) pisco 1 ½ tablespoons fresh lime juice (from 1 lime) 1 large egg white (2 tablespoons) 1 ½ tablespoons Simple Syrup 3 dashes angostura bitters Directions Prepare the Simple Syrup: Stir together sugar and boiling water in a small heatproof measuring cup or bowl until sugar is completely dissolved, about 1 minute. Let cool completely, about 20 minutes. Cover and store in refrigerator up to 2 weeks. Prepare the Cocktail: Place pisco, lime juice, egg white, and Simple Syrup in a cocktail shaker filled with ice. Place lid on shaker, and shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Top with bitters. Serve. Rate It Print