Pisco Fizz

Pisco fizz: grape spirit, lemon and bubbles

A pisco fizz is the long, sparkling cousin of the pisco sour. It keeps the same backbone — grape brandy, lemon, a little sugar — but swaps the egg white and bitters for soda water.

What goes in, and why

• 60 ml / 2 oz pisco — a Quebranta or Acholado without long wood ageing. Barrel-heavy piscos taste of vanilla.
• 30 ml / 1 oz fresh lemon juice — lemon rather than lime is the Peruvian convention and gives a softer acid.
• 15 ml / 1/2 oz simple syrup — enough to bridge spirit and citrus without making it a soft drink.
• Soda water, about 90 ml / 3 oz, to top — the fizz. Freshly opened and ice cold.

Measures for one and four

If you build a jug, shake the base in advance and keep it chilled, then add the soda per glass.

How strong is a pisco fizz?

Pisco is normally 40-42% ABV, and a 60 ml pour lengthened with soda comes out at roughly 12-13% ABV. One serve holds close to 24 ml of pure alcohol and around 175 kcal.

Technique: shake the base, then lift the soda in

Fill the shaker with ice, add the pisco, lemon and syrup, and shake hard for 12 seconds. Strain into a Collins glass packed with fresh ice, then top with cold soda. Now stir once with a bar spoon, lifting from the bottom. That single lift mixes the base into the soda without knocking out the carbonation; stir it like a Tom Collins and the drink goes flat.

Common mistakes and their fixes

• Flat, lifeless fizz — soda added to the shaker, stirred too much, or poured from a bottle opened yesterday.
• Harsh, spirit-forward burn — not enough shake time. Shake the full 12 seconds.

Variations and FAQ

• Pisco sour — the same base with egg white and a dash of Angostura, served short and creamy.

What is the difference between a pisco fizz and a pisco sour?

The egg white and the bitters. A pisco sour is served short; a pisco fizz is lengthened with soda water.

Which pisco should I buy?

A Quebranta for a clean, earthy grape flavour, or an Acholado for something more aromatic.