Pisco Sour is a classic cocktail named after its base spirit – Pisco (Grape distilled spirit from the 16th century) and the cocktail family it comes from – Sour. Both Chile and Peru claim the nationality of the drink and also of Pisco, but the creator of Pisco Sour was the American bartender, Victor Morris. According to the story, Morris created the classic cocktail in the early 1920s in his bar in Lima, Peru. His recipe includes Pisco, lime juice, egg white, sugar syrup, and Angostura bitters, and it’s the one we know today.
Now, here is what is really interesting… There is a Peruvian cookbook from 1903, and inside there is a cocktail with the same ingredients as Pisco Sour except (except ice and Angostura). Something like that really complicates things. Maybe Victor Morris got inspired by that same book and came up with the modern recipe, but if so then, who wrote it first? Doesn’t matter really… Go make yourself a Pisco Sour and enjoy your day. 🙂
On the list of IBA Official Cocktails.
Warning: Consuming raw eggs possesses a minor risk of food poisoning.
- 2 Ounces (60 ml) of Pisco.
- 1 Ounce (30 ml) of fresh lime juice,
- ½ Ounce (15 ml) of sugar syrup.
- 1 Egg white.
- Angostura bitters for garnish.
- Add Pisco, lime juice, sugar syrup, and egg white to a cocktail shaker and Dry Shake (Dry shake is when you shake ingredients for about 15 seconds without ice, then add ice and shake again. This is done when using egg white).
- Strain into a coupe glass and garnish with 3 drops of angostura on top of the froth.