Pisco Sour
A classic peruvian cocktail
Transport yourself to 1920s Peru with this iconic cocktail. Crafted for the first time by Californian Victor V. Morris at the legendary Bar Morris in Lima’s bustling center, the Pisco Sour was born from a fusion of cultures. Inspired by the classic Whiskey Sour, Morris unwittingly ignited a cultural phenomenon, as the Pisco Sour evolved to become Peru’s beloved national drink over time.
What you’ll need
- 3 ½ ounces of Pisco Quebranta
- 1 ounce of lime juice
- 1 ounce of sugar syrup
- 1 ounce of egg white
- 4 drops Angostura bitters
Preparation
1
Cool the glass in the refrigerator.2
Put the ingredients into the shaker in the following order: pisco, lime juice, sugar syrup and egg white.3
Add 4 ice cubes.4
Shake for 45 seconds, hard and fast.5
Serve in 2 phases. First half-fill the glass, then pause, shake the shaker again to blend and even out the foam before filling the glass to the top.6
Aromatize and decorate with 3 drops of Angostura bitter
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