Cocktail of the Week: Pisco Sour

Cocktail of the Week: Pisco Sour

by Stephanie Nolasco
02.17.2010

When it comes to decadent drinks, everyone wants their claim to fame. Just visit Chile or Peru and you’ll learn from the people that there’s been a never ending battle between these two countries over where the Pisco Sour was first savored. This frothy, tart cocktail has been savored by many since as early as the 1500s when Spaniards reportedly brought the muscat grape over to Peru. The fruit’s floral, faint orange taste was soon used to create a popular grape brandy that became known as Pisco. However, the Pisco Sour wasn’t invented until the 1920’s when American bartender Victor “Gringo” Morris decided to create a South American variation of a Whiskey Sour in his Lima-based bar. While Morris’ original recipe for the Pisco Sour is unknown today, many cocktail experts believed he was the first to add egg whites for fizz, as well as lime juice and sugar for its signature, unique flavor. To this day, many Chileans and Peruvians argue where the Pisco Sour and the Pisco brandy come from, even disputing whether Morris’ bar was based in Peru’s capital or not. While there are numerous variations of the Pisco Sour, we adored New York City-based SUSHISAMBA’s version, which features Venezuela’s Angostura bitters, smoothing out the mix of egg whites and Pisco. Make this lovely Latin elixir anytime, not war.

Pisco Sour Recipe

Ingredients
2 oz. Pisco
1 Egg white
3 Flat bar spoons sugar
1 ½ oz. Sour mix
1 line of Angostura bitters

Preparation
Mix all ingredients in a cocktail shaker. Before adding ice, shake vigorously for 20 seconds. Add ice, shake to chill, strain, and pour in a double rocks glass. Top with a line of Angostura bitters.

 

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