Another day, another cocktail that needs our help. It was no surprise to us when celebrated Chef José Andrés stopped by The Ellen Show last week to make a vegan Pisco Sour with ANGOSTURA® in hand. A few dashes of our aromatic bitters were just what he needed to add the final touch.  

The Pisco Sour originated in Peru, where it is now the beloved national drink. Delicately balancing the sharpness of Pisco with froth and a touch of sweetness, it delivers a complicated and satisfying flavor. Cocktail connoisseur Duggan Mcdonnell once called it “Latin America’s most elegant cocktail,” but even the most storied of cocktails can benefit from a new twist. 

In his Ellen segment, Chef Andrés taught the audience how to rethink classic food and drink favorites using plant-based alternatives. The frothy consistency provided by egg whites in a traditional Pisco Sour, for example, was imitated using fresh aquafaba (chickpea juice). But as Chef Andrés reminded us, one essential ingredient must remain – ANGOSTURA bitters. 

Watch the full segment on EllenTube and check out his recipe for your next at-home cocktail. Looking for a more traditional Pisco Sour recipe? Find our recipe below. 

Chef José Andrés Pisco Sour Recipe: 

  • 3 oz Pisco 
  • 1 oz Simple Syrup 
  • 1 oz Fresh Lime or Lemon Juice 
  • Aquafaba (chickpea juice) 
  • 2 dashes ANGOSTURA® aromatic bitters 

The House of ANGOSTURA® Pisco Sour Recipe: 


  • 3 oz Pisco 
  • 1 oz Simple Syrup 
  • 1 oz Fresh Lime or Lemon Juice 
  • 1 egg white 
  • 5 dashes ANGOSTURA® aromatic bitters 


  1. Add Pisco, simple syrup, lime juice and egg white to mixing glass and dry shake.  
  2. Fill shaker with ice and shake again vigorously.  
  3. Strain into cocktail glass 
  4. Dash ANGOSTURA aromatic bitters on top of egg white foam