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Danielle Walker’s Pisco Sour

Chef Danielle Walker, from Against all Grain, brilliantly replaces the traditional egg white for aquafaba (drained water from a can of unsalted garbanzo beans) to achieve the same frothy finish associated with this cocktail. Shaking without ice (dry shaking) will help get the frothy texture, so give it a good shake. Watch as Danielle makes her honey simple syrup on IGTV.  And to make the drink vegan, simply swap the honey simple syrup for a sugar-based simple syrup. 

Pisco Sour
Serves 1


For the honey simple syrup:
1 cup water
1 cup light-colored, raw honey

For the cocktail:
2 ounces Pisco
1 ounce aquafaba
3/4 ounce fresh lemon juice
2 to 4 dashes bitters, preferably Amargo Chuncho Bitters or Angostura
Ice, for shaking


1. Make the honey simple syrup: In a small saucepan over high heat, bring water to a boil. Remove from heat and stir in honey until dissolved. Store in a sealed bottle or container in the fridge for up to 1 month.

2. Make the cocktail: In a cocktail shaker, add Pisco, aquafaba, lemon juice, and 3/4 ounce honey simple syrup. Shake until frothy. Add ice and shake again. Strain into a coupe glass and add drops of bitters to serve.  

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