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Pisco Sour

Pisco Sour

The Pisco Sour cocktail has its origins in Peru and Chile, featuring Pisco of course which is a grape brandy made in the wine producing regions of both countries.  Many credit bartenders Victor Morris and Mario Bruiget with creating and developing this cocktail during the 1920s in Morris’ Lima, Peru establishment.  Similar concoctions of Pisco, egg white, lime, and sugar however had supposedly been enjoyed for years beforehand by other Peruvian barkeeps and home mixologists.  Peruvians over time grew such an affection for this cocktail that it has become the National Drink of Peru, being celebrated since 2003 on Día Nacional del Pisco Sour (National Pisco Sour Day) on the first Saturday of every February.

Below is our favorite recipe for a Peruvian style Pisco Sour, using lime juice instead of lemon juice, as is used in the Chilean version of this drink.

Pisco Sour
Recipe type: Cocktail
Serves: 2
  • 6 oz Pisco
  • 1.5 oz simple syrup
  • 2 oz Lime
  • 2 egg whites
  • Angostura Bitters
  1. Place all ingredients in a cocktail shaker and do a "dry" shake for 10 seconds. A dry shake is without ice, and usually done to prep cocktails containing egg, milk or other dairy.
  2. Add 2 ice cubes and shake vigorously for 20 seconds.
  3. Strain into 2 glasses such as coupe glasses.
  4. Add 3 dashes of Angostura Bitters.
For best presentation, pour the drink immediately after shaking so the ice doesn't dilute the drink. Wait about a minute for the foam to rise and settle on top before adding the 3 dashes of bitters. Use a straw or chopstick to swirl with the bitters in a circular motion.


Pisco Sour

Pisco Sour


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Professional photographers Paul & Andrea Bartholomew explore food, history and culture, both locally and throughout the culinary world.


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