Pisco Sour

What is light green in color, has a citrus flavor and white on top, yes, you guessed it, a Pisco Sour!  The spirit, Pisco is made from a grape and the drink is popular in Peru and Chile but two different variations on the cocktail. Since the king of Spain had banned wine in Peru in the 17th century forcing locals to concoct spirit from the grape they came up with an alcohol that locals could enjoy.

On account is that the Pisco Sour cocktail is a variation of the Whiskey sour, invented in the early 1920s by American expatriate Victor V. “Gringo” Morris at the Morris’ Bar in Lima. The cocktail quickly became a favorite of locals. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. An old advertisement of Pisco Sour was published in 1924 by the Morris’ Bar of Lima. In Peru Pisco Sour Day is celebrated on the first Saturday of February. Years ending with zero (0) are of special significance. The theme is red and white (Peruvian flag colours). When the Peruvian National Anthem is played all Pisco Sour’s must be finished as a mark of respect.

Pisco Sour

2 oz PiscoPisco Sour
1 oz Fresh juice lime juice
3/4 oz simple syrup (to taste)
1 fresh egg white (or 2 tbsp pasteurized egg whites)
1 dash Angostura bitters

Place all ingredients in a cocktail shaker with ice and shake vigorously, strain into a short  3 – 4 oz glass, garnish top with a dash of Angostura bitters.

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