peruviancocktailpiscoveganlimeshakenbeginner

Pisco Sour

Name: Pisco Sour
Prep time: 6 min
Cook time: 3 min
Total time: 10 min
Yield: 2
Cuisine: Peruvian
Ingredients: 120 ml pisco; 60 ml fresh lime juice; 45 ml simple syrup; 30 ml aquafaba; 180 g ice cubes; 4 dashes Angostura bitters

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.

10 min

2 servings

163 kcal

Peruvian

Ingredients

Cóctel

120 mlpisco
60 mlfresh lime juice
45 mlsimple syrup
30 mlaquafaba
180 gice cubes
4 dashesAngostura bitters

Instructions

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.
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.
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.
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.

Nutrition per serving

163 kcal

Calories

Protein

11g

Carbs

Fat

Fiber

Notes

•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.

Background

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.

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