The Pisco Sour is a classic South American cocktail made with pisco, a brandy (or aguardiente) distilled from Peruvian or Chilean wine. It was invented sometime between 1915 and 1922 by Victor Morris, an American expat bartender in Lima, Peru, and gradually became an international hit. It’s a variation on the Whiskey Sour (and other sour cocktails), though it uses lime juice where that recipe typically uses lemon. The Peruvian Pisco Sour uses egg whites and bitters, but the Chilean recipe does not. It’s the national drink of both countries, though, and there’s a pretty fierce rivalry over who gets credit for the original.
|2 oz pisco|
|1 oz lime juice|
|0.5 oz simple syrup|
|1 egg white|
Preparation: How to make a Pisco Sour
- Add all ingredients, except bitters, to a cocktail shaker WITHOUT ice and shake hard for about 30 seconds.
- Add ice to shaker and shake again, hard, until chilled.
- Double strain into a sour glass or Old-Fashioned glass, so that a layer of frothy egg white forms on top.
- Add 2-3 drops of Angostura bitters to the top of the foam and serve.