Since 2003, Peru has celebrated a National Pisco Sour Day on the first Saturday of February. Here, pro-bartender Anton Forte – co-owner of Sydney's Shady Pines Saloon – shares his recipe for this classic cocktail.




Skill level

Average: 4 (25 votes)


  • ice
  • 60 ml Pisco
  • 20 ml sugar syrup
  • 30 ml lemon juice
  • 3 dashes of bitters
  • 1 egg white

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Fill a glass with ice. Pour the Pisco into a Boston glass or cocktail shaker. Add the sugar syrup, lemon juice, bitters and egg white. Shake the cocktail well to emulsify the egg white.

Add ice to the Boston glass or cocktail shaker. Shake vigorously. And shake a little more.

Strain the cocktail into a glass filled with one massive ice cube. Using a spoon, carefully top with three drops of bitters. Serve immediately.