Pisco Sour is one of South America's most famous cocktails made with pisco, fresh lime juice, sugar syrup and egg white. Thanks to its balanced sourness and velvety foam on top, it offers both a fresh and soft drink.
The origin of the Pisco Sour dates back to the early 20th century and is still disputed between Peru and Chile. According to the most widely accepted story, the cocktail was created by Victor Vaughen Morris, an American bar owner living in Lima, Peru in the 1910s. Inspired by the classic whiskey sour recipe, Morris started using pisco, which quickly became the bar's most popular cocktail.
Over time, Peruvian bartenders improved the recipe, adding egg whites and Angostura bitters. This touch defined the character of the cocktail today. The egg whites give the drink a soft foam, while the bitters add an aromatic touch. This is why the Pisco Sour has become not only a cocktail, but also an important symbol of Peruvian culture.
“The balance of life is like a good cocktail; it needs a little sweetness, a little sourness and the right timing.”
Today, every year in Peru, the first Saturday in February is celebrated as "Pisco Sour Day". This cocktail is a staple not only in bars, but also in the country's gastronomic culture. Thanks to its balanced sourness and creamy texture, it has become a respected classic cocktail in many parts of the world.
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Ingredients
Unit System
50 mlPisco
25 mlFresh Lime Juice
20 mlSugar Syrup
1 EggWhite
2-3drops Angostura Bitters
·Ice
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Method
1
Add pisco, lime juice, sugar syrup and egg whites into the shaker.
2
First shake vigorously without adding ice to make the mixture frothy.
3
Then add ice, shake again and chill the cocktail well.
4
Strain into a chilled coupe glass.
5
Serve with a few drops of Angostura bitters.
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Bartender Tips
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Use fresh egg whites - they make the foam thick and smooth.
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Lime juice should be squeezed fresh - this is where the vibrancy of the cocktail comes from.
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Drizzle Angostura bitters over the foam - it adds both aroma and visual character.
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