Peruvian · drink
Pisco Sour
Pisco Sour reads citrus 7.0, sourness 6.9 and sweetness 5.2 on Palate's 0–10 flavor X-ray — a Peruvian drink, about 5 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 5.2 / 10
- Sour & Bright — 9.1 / 10
- Bitter & Earthy — 0.0 / 10
- Rich & Fat — 0.0 / 10
- Aromatic & Spice — 2.7 / 10
The measured notes (of 18)
Citrus 7.0 · Sourness 6.9 · Sweetness 5.2 · Umami 3.8 · Salinity 3.1 · Allium 2.5 · Warm Spice 1.8 · Floral 1.1 · Herbaceous 0.7
What's in it (6)
- 3 oz pisco (Quebranta
- 1 oz freshly squeezed lime juice
- 3/4 oz simple syrup
- 1 egg white
- 3 drops Angostura bitters
- ice
Time & effort: about 5 min (3 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 74.3 kcal, 0.2 g protein, 0 g fat, 13.9 g carbs
Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Combine pisco, lime juice, simple syrup, and egg white in a cocktail shaker and dry-shake vigorously without ice for 15 seconds to froth the egg white.
- Add ice and shake again until very cold, then double-strain into a chilled coupe glass.
- Place three drops of Angostura bitters on the foam and do not stir.
Dishes with a similar flavor shape
- Moroccan Tomato Jam (Marmada) — Moroccan
- Sugarcane Juice (Asab) — Egyptian
- Caipirinha — Brazilian
- Jamaican Ginger Beer — Jamaican
- Stuffed Zucchini in Tomato Sauce — Middle Eastern
Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.