Pisco Frothy Delight

This delightful Pisco Sour recipe is a classic Peruvian cocktail made with Pisco Acholado, lime juice, sugar syrup, and a frothy egg white topping. The combination of tangy and sweet flavors, along with the silky foam, makes it a must-try for cocktail enthusiasts.

Pisco Frothy Delight

A classic Peruvian cocktail made with Pisco Acholado, lime juice, sugar syrup, and a frothy egg white topping.

4.41 from 76 votes
Print Recipe Pin Recipe

Ingredients

  • 1.50 oz Pisco Acholado
  • 1 egg white
  • 3 drops Angostura or Chuncho bitters
  • 1 oz lime juice
  • 0.75 oz sugar syrup

Instructions

  1. In a blender with 3 ice cubes, combine Pisco Acholado, egg white, lime juice, and sugar syrup.
  2. Blend until smooth, ensuring a good head of foam.
  3. Carefully pour the mixture into a chilled glass, holding back the froth with the blender lid.
  4. Add 3 drops of bitters on top.
  5. Alternatively, in a shaker with ice, vigorously shake Pisco Acholado, egg white, lime juice, and sugar syrup for at least 30 seconds.
  6. Follow steps 3 and 4 to serve.