Pisco Sour

Pisco Sour

The Pisco Sour is Peru’s National Drink. For a long time, it was believed that American bartender Victor Morris created the Pisco Sour at his bar in Lima during the 1920’s. But a recent discovery of a 1903 Peruvian cookbook shows a recipe for a pisco cocktail that hints at the origins of the Pisco Sour. I wrote about its origin story for New Worlder.

To make the cocktail, I recommend using a Quebranta or Acholado pisco grape varietal.

INGREDIENTS

• 3 oz. Pisco
• 1 oz. lime juice
• 1 oz. simple syrup
• 1 oz. egg white
• ice
• Angostura bitters

PREPARATION

1. Mix all the ingredients in a shaker, and add enough ice to double the volume of the liquid mixture.
2. Shake vigorously, about 1 minute.
3. Serve strained in a cocktail glass and decorate with 3 drops of Angostura bitters.

SERVINGS

1 serving.

NOTES

To make the simple syrup, mix equal parts sugar and water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Let the simple syrup cool before using. You can also use a blender to make several servings at once. The key is to use the right amount ice, about 1 oz. by volume per serving. Also, make sure the ice completely dissolves in the blender.