What Is the History of the Pisco Sour?
The Pisco Sour has a long history in both Peru and Chile, where pisco, a South American brandy, is made. Though the origins of the cocktail are hotly disputed, the original Pisco Sour recipe is sometimes attributed to Victor Vaughn Morris, an American bartender who served the drink at his bar in Lima, Peru. While the Pisco Sour originally resembled a Whiskey Sour, it was Mario Bruiget, a Peruvian bartender working alongside Morris, who added egg whites and Angostura bitters, giving the drink the foamy crown and the aromatic top notes it’s known for today.
Classic Pisco Sour Cocktail Recipe
Prep Time5 min
Total Time5 min
- 2 ounces pisco
- 1 ounce fresh lime juice
- 1 egg white
- ½ ounce simple syrup
- Angostura bitters
- Fill a cocktail shaker with ice cubes, then add the pisco, lime juice, egg white, and simple syrup. Shake vigorously until the egg white is foamy, about 30 seconds.
- Strain and serve in a chilled coupe glass or rocks glass; garnish with one to two dashes Angostura bitters.
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