“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
- 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
- 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.