Pisco Sour
Origin
Victor Vaughen Morris · Morris' Bar, Lima · 1920
American expatriate Morris created the drink as a pisco riff on the whiskey sour in the early 1920s; later refined with egg white and Angostura by his bartender Mario Bruiget. Some sources place creation as early as 1915. Chile contests Peruvian origin claims.
Peru's national cocktail — tart, frothy, and utterly addictive.
Ingredients
- 2 oz Pisco
- 1 oz fresh Lime juice
- ¾ oz Simple Syrup
- 1 Egg White
- 2 dashes Angostura Bitters
Instructions
- Combine pisco, lime juice, simple syrup, and egg white in a shaker.
- Dry-shake vigorously for 10 seconds (no ice).
- Add ice and shake again for 10–15 seconds.
- Strain into a coupe glass.
- Drop bitters onto the foam and drag with a toothpick for decoration.
Tips
- The dry shake is essential for a thick, luxurious foam.
- Use a quebranta pisco for the most authentic flavor.
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