History
The Pisco Sour is a classic cocktail with roots in Peru and Chile, two countries that both claim the pisco spirit as their own. Created in the early 20th century by American bartender Victor Morris in Lima, Peru, the cocktail quickly gained fame for its balanced flavors and frothy top. Today, it is celebrated as Peru’s national drink, and its legacy is tied to the cultural identity of the region.
Recipe
Ingredients:
- 2 oz (60 ml) pisco
- 1 oz (30 ml) fresh lime juice
- 0.75 oz (22 ml) simple syrup
- 1 egg white
- A few drops of Angostura bitters
- Ice cubes
Instructions:
- Add pisco, lime juice, simple syrup, and egg white to a shaker without ice. Dry shake to create froth.
- Add ice and shake again until well chilled.
- Strain into a chilled coupe glass.
- Add a few drops of Angostura bitters on top of the froth for decoration.
Pairings
The Pisco Sour’s bright and citrusy profile makes it an ideal match for:
- Ceviche: The cocktail’s acidity complements the freshness of the dish.
- Grilled Meats: Works well with spiced chicken or pork.
- Tropical Fruits: Enhances the natural sweetness of mango, pineapple, or papaya.
Moments to Enjoy
Whether enjoyed at a rooftop bar, during a relaxed evening with friends, or on the deck of a sailboat at sunset, the Pisco Sour is the perfect blend of elegance and refreshment.
Fun Facts
- Pisco is a grape-based brandy originating from the 16th century.
- The Pisco Sour is celebrated every first Saturday of February in Peru on National Pisco Sour Day.
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