A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey drink. This tart yet smooth drink makes the ideal beverage to put the work week behind you and start the weekend off on a fresh note.
The cocktail originated in Peru in the early 1920s, invented in the capital city of Lima by Victor Vaughn Morris, an American bartender. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru in the mining business. By 1916, he had saved enough money to open a saloon in Lima which he named the Morris Bar. The establishment became a popular spot for the Peruvian Upper class and English-speaking foreigners to frequent. The oldest mentions of the Pisco Sour found come from a 1921 magazine attributing Morris as the inventor.
The Cocktail which had been fashioned after a whiskey sour went through several revisions. In the late 1920’s, when egg whites and bitters were added concluding the development of this drink, and giving us the beverage we know today. The Pisco Sour is the national drink of Peru.
- 2 oz. Pisco
- Juice of 1/2 a lime
- 1 tablespoon egg white or egg white powder
- 2 tablespoon sugar
- 1/4 cup crushed ice
- Angostura bitters
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In a blender, combine the lime juice with the sugar and mix to dissolve the sugar.
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Add the pisco, egg white and ice and blend until frothy.
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Pour into a sour glass, add a few drops of bitters and serve.
Enjoy this traditional drink with another Peruvian treat Aji sauce for a perfect “way south of the border” happy hour experience.
