PISCO SOUR: THE NATIONAL DRINK OF PERU
Pisco is a South American Brandy that has a more complex earthy flavor than most Brandy you have experienced. Peru and Chile has a long going debate on who was the first to create Pisco, but the origin the Pisco Sour is clear!
The Pisco Sour was created by American barman Victor Vaughen Morris who moved to Peru in 1903 and opened the Morris Bar. At this time the whiskey sour was a huge hit in the U.S. and he decided to create his version of the popular cocktail using the local spirit available to him, Pisco. This version of the cocktail was lighter and easier to drink than the whiskey sour and over time started to make it’s way out of Peru and into the U.S. The Pisco Sour is now iconic around the world, and a point of pride for many South Americans who love their Pisco!
Notes on Preparation:
Some recipes may call for Lemons, and this is due to a couple reasons. First is simply a translation error in language. In many South American countries the word for limes is limón which can be confused to the English word “Lemon.” Also, many people claim limes in Peru taste different than limes you may find in North America and Europe and claim you should add lemon to your cocktail to come as close as you can to the original recipe. These are all speculative, and hopefully one day I will be able to test this theory out!
This cocktail does contain a raw eggwhite to create a thick foam on top of the cocktail. The egg does not add flavor, but a rich texture on the top of the drink and extremely popular in “sour based” cocktails. If you are using egg white be sure to use pasteurized eggs for safety. If you can not eat egg whites an alternative is to use aquafaba. This is the liquid from a can of chickpeas. Simply remove the liquid from the can and measure out .25oz of Aquafaba to get a foamy cocktail alternative
- 2oz (60ml) Pisco
- .75oz (22.5ml) Simple Syrup
- .75oz (22.5ml) Lime Juice
- 1 Egg White
- 3-5 Dashes of Angostura Bitters
- Place all ingredients into shaker
- Give your drink a dry shake (No ice) for 30 Seconds
- Add ice then shake again for 8-10 seconds
- Double strain your cocktail into glass of choice
- Carefully add 3-5 drops of angostura bitters on top of cocktail
WATCH PISCO SOUR VIDEO HERE! ⬇