Pisco Sour

Showcasing Peru's favorite spirit of pisco, this classic Pisco Sour recipe is beloved by many in both Peru, and beyond.

“The Morris Bar opened its doors in 1916, and for the first time in Lima’s histor, it served a cocktail called the Pisco Sour. Pisco historians believe the Whiskey Sour or Silver Fizz inspired Morris to create the Pisco Sour. However, a recently discovered 1903 Peruvian cookbook includes a recipe which may be the earliest written version of the cocktail.” — Nico Vera

INGREDIENTS

  • 2 ounces Quebranta pisco
  • 1 ounce lime juice
  • 1 ounce simple syrup
  • 1 ounce egg whites
  • three drops aromatic bitters
 

One cocktail glass, between 4-6 ounces

PREPARATION

  1. Mix the pisco, lime, syrup, and egg whites in a shaker with ice. Shake vigorously and strain into a chilled cocktail coupe. Garnish with three drops aromatic bitters.
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