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.
- 6 oz Pisco
- 1.5 oz simple syrup
- 2 oz Lime
- 2 egg whites
- Angostura Bitters
- 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.
- Add 2 ice cubes and shake vigorously for 20 seconds.
- Strain into 2 glasses such as coupe glasses.
- Add 3 dashes of Angostura Bitters.