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
- 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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Nico Vera
Born in Peru and based in San Francisco, Nico Vera is a writer, mixologist, chef, and photographer. He shares stories, original pisco cocktails, and traditional Peruvian recipes on his blog, Pisco Trail. Nico is the resident Peruvian chef at 18 Reasons, a cooking school in San Francisco. Through his pop-up dinners and classes he takes diners on a gastronomical tour of Peru’s criollo cuisine, a fusion of Inca, Spanish, African, Chinese, and Japanese cultures. At an early age, his mom taught him how to cook and his father made him his first Pisco Sour. He returns to Lima every year to visit family and stay up to date on culinary and cocktail trends. Growing up listening to Afro-Peruvian and Latin music, Nico loves to dance and play hand drums. To connect with Pachamama (Mother Earth), he runs on mountain trails in California, Colorado, and Peru.
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