Embrace the Peruvian spirit with the Pisco sour. This national cocktail of Peru is the perfect blend of Pisco, tart lime juice, simple syrup, egg whites, and a dash of bitters.
Looking for a Peruvian twist on a whiskey sour?
With its bold Pisco base and frothy texture, the Pisco sour is the ultimate way to give your cocktail recipes a global spin.
When we first tried the Pisco sour in Lima, Peru, we knew we had to recreate it back home. Its refreshing flavor and velvety texture, combined with a rich history, made this cocktail a memorable one. And don’t worry about the egg whites in this recipe. Egg whites are added to cocktails not for protein but for a frothy layer on top. Many cocktails use egg whites for this frothy layer, like a whiskey sour, clover club cocktail, and Pisco sour. The egg whites aren’t the only thing that makes this cocktail recipe stand out. This classic cocktail combines the bold flavors of Pisco, lime, simple syrup, and a few drops of bitters. It’s a true taste of South America and a must-try for cocktail enthusiasts.
🎥 Watch: How to make a Pisco Sour Cocktail
What Is a Pisco Sour?
The exact birthplace of the Pisco Sour is shrouded in a bit of mystery, but most agree it hails from Peru. The first theory begins at Lima’s Morris’s bar in the early 20th century, where American bartender Victor Vaughen Morris created this iconic sour cocktail. It’s said he was inspired by the Whiskey Sour and swapped out the whiskey for the Peruvian Pisco.
After Victor Morris passed in 1929, many Peruvian bartenders from the Morris Bar went to the Hotel Bolivar, where the Pisco Sour started generating traction. One bartender in particular, Mario Alfonso Bruijet Burgos, is credited with adding a few drops of Angostura bitters to the drink.
It wasn’t until 22nd February 2012 when Peruvian writer Raúl Rivera Escobar uploaded a 1903 scan of a pamphlet titled Nuevo Manual la Criolla (New Manual of Creole Cooking), which contained the original Pisco sour recipe on page 32. This recipe included the addition of egg white, which has become the staple for the Pisco sours of today. So, technically, Victor Morris and Mario Alfonso Bruijet Burgos didn’t create the Pisco sour as originally thought.
This Peruvian cocktail’s fame grew exponentially during the 1960s when Joe Baum promoted the drink at a New York City bar called La Fonda Del Sol. Now, the Pisco sour is a beloved drink not only for its unique flavor and smooth texture but also for its fascinating origin.
What you’ll love about this recipe:
What You Need to Make This Pisco Sour Recipe
How to Make a Pisco Sour
- Add the Pisco, lime juice, simple syrup, bitters, and egg white to a cocktail shaker and shake for 30 seconds. We’re doing a dry shake first to give the cocktail a frothy texture.
- Add ice to the cocktail shaker and shake for another 15 seconds.
- Strain into a glass and garnish with a few dashes of bitters.
Expert Recipe Tips
- Adjust the amount of simple syrup and lime juice to your taste preference. A slightly tart cocktail is classic, but you can always sweeten it up a bit if you prefer.
- If lime is too bitter for you, you can use lemon juice instead.
- A few dashes of Angostura bitters add complexity, but you can also experiment with other bitters like orange or aromatic bitters.
- Serve in an old fashioned glass or a sour glass if you’re feeling fancy.
How to serve this cocktail
The Pisco Sour is best enjoyed immediately after it’s made. The flavors are freshest and the foam is at its peak. Serve on a hot summer day or as an after dinner refresher.
Transport yourself to Peru with this iconic cocktail! You can practically taste the history in every smooth sip. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Pisco Sour Recipe
Equipment
- cocktail shaker
- fine mesh strainer
- Stirring spoon
- alcohol measuring cup
- Cocktail glass
Ingredients
- 2 oz pisco
- 1 oz lime juice
- 1 oz simple syrup
- 1 egg white
- 2 dashes bitters
Instructions
- Add the Pisco, lime juice, simple syrup, bitters and egg white to a cocktail shaker and shake for 30 seconds.
- Add ice to the cocktail shaker and shake for another 15 seconds.
- Strain into a glass and garnish with a few dashes of bitters.
Video
