Pisco Sours are a tricky drink to master; it can easily become too sour or too frothy, but when a bartender gets it right, it’s one of the most drinkable cocktails on the market.
While the origin of pisco sours can be in dispute depending on who you talk to, it’s generally common knowledge that the drink became popular in the 1920s in Lima. An American bartender named Victor Morris moved to Lima to open a bar. After experimenting with various pisco cocktails, one of his bartenders came upon the modern iteration of the pisco sour. Morris’ bar was filled with Peruvians and travellers all wanting to get a taste of this cocktail.
Overall the drink consists of pisco, simple syrup, lime (preferably Peruvian limes), egg whites and a couple dashes of bitters on top. The real key to the cocktail, however, is to shake it rather than use a blender. The blender tends to be an inexact science, while the shaker will make it frothy every time. That’s no guarantee, but the best pisco sours are usually poured from a shaker.
In celebration, the first Saturday of every February is Pisco Sour day in Peru, and so in honour of this day, we’re giving you the ultimate pisco sour recipe to enjoy.
- 3 oz pisco
- 1 oz fresh-squeezed peruvian lime juice
- 3/4 oz simple syrup
- 1 fresh egg white
- 1 dash Angostura bitters
Method: Combine pisco, lime, simple syrup, and egg white in a cocktail shaker without ice and seal. It is important to get the right froth from the egg white, that you first shake without ice. Shake vigorously, until egg white is foamy, about 30 seconds. Now add ice to shaker and shake again very hard until well-chilled, another 30 seconds. Strain into chilled cocktail glass; dash bitters atop the egg-white foam. Enjoy!