Method
- Add pisco, lime juice, sugar syrup, and egg white to a shaker.
- Shake vigorously without ice to emulsify the egg white.
- Add ice cubes and shake again thoroughly.
- Strain into a chilled sour glass.
- Garnish with a few drops of Angostura bitters.
About the Pisco Sour
The Pisco Sour is a classic sour cocktail featuring Peruvian pisco as its base. The combination of pisco, lime juice, sugar syrup, and egg white creates a balanced, citrusy drink with a frothy texture, finished with a hint of Angostura bitters.
History
The Pisco Sour originated in Lima, Peru, in the early 1920s, created by American bartender Victor Vaughen Morris. The modern recipe was refined by Peruvian bartender Mario Bruiget in the late 1920s with the addition of egg whites and Angostura bitters. Both Peru and Chile claim the cocktail as their national drink, though the Peruvian version includes the distinctive egg white and bitters.
