Pisco Sour (Difford's Recipe)

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Pisco Sour (Difford's Recipe) ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Pisco	60 ml	6 cl	2 oz	8 parts
Lime Juice	15 ml	1.5 cl	0.5 oz	2 parts
Lemon Juice	7.5 ml	0.8 cl	0.3 oz	1 part
Rich Simple Syrup	15 ml	1.5 cl	0.5 oz	2 parts
Egg White	20 ml	2 cl	0.7 oz	2.7 parts
Orange Flower Water (optional)Source specifies this bottle: Fee Brothers Orange Flower Water (optional)	2.5 ml	0.3 cl	0.1 oz	0.3 parts
Saline Solution	3 drop	—	—	—
Aromatic bittersSource suggests this bottle (not required): Amargo Chuncho bitters or Angostura aromatic bitters	3 drop	—	—	—

Garnish: Exactly three tiny aromatic-bitters drops arranged symmetrically on the foam

1. 01

   Pre-chill one clear coupe, separate 20 ml pasteurized egg white, and reserve aromatic bitters for the final three-drop garnish.

2. 02

   Measure 60 ml pisco, 15 ml fresh lime juice, 7.5 ml fresh lemon juice, 15 ml rich simple syrup, 20 ml egg white, and three drops saline into a shaker; optionally add 2.5 ml orange-flower water.

3. 03

   Add solid cold ice, seal securely, and shake vigorously for 12–15 seconds until chilled and emulsified.

4. 04

   Strain the mixture back into the empty shaker, discard the ice, and dry-shake vigorously for another 10 seconds to refine the foam.

5. 05

   Fine-strain into the chilled coupe, allowing a smooth compact white foam cap to settle.

6. 06

   Place exactly three tiny aromatic-bitters drops symmetrically on the foam and serve without citrus, spice, or another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.