Pisco Sour

Name: Pisco Sour
Total time: 5 min
Yield: 1
Cuisine: Peruvian
Ingredients: 60 ml Peruvian pisco (quebranta or acholado); 25 ml Lime juice, freshly squeezed; 20 ml Simple syrup (equal sugar and water, boiled and cooled); 1 Egg white; 5 Ice cubes; 3 drops Angostura bitters

Peruvian pisco, fresh lime, simple syrup and egg white shaken hard until the foam stands up in the glass, with three drops of Angostura set on the surface. Invented at Morris' Bar in Lima in the 1920s by an American bartender and finished by the Peruvian who worked for him — the drink Peru named a national day after.

Fonte

Ricetta di Lima bars · 🏺 Tradizionale · The bars of central Lima, where pisco stopped being a farmer's brandy and became a cocktail the country argues about.

Lima · Morris' Bar, the 1920s — The cited article confirms the pisco sour as a cocktail of Peruvian origin made from pisco with sour citrus juice and sweetener, the Peruvian version using Peruvian pisco, freshly squeezed lime juice, simple syrup, ice, egg white and Angostura bitters, while the Chilean version uses Chilean pisco and Pica lime and excludes the bitters and egg white. It also records that the cocktail was invented in the early 1920s in Lima by the American bartender Victor Vaughen Morris at Morris' Bar, and that the modern Peruvian recipe was created later in the 1920s by Mario Bruiget, a Peruvian bartender working there, who added the Angostura bitters. The dry-shake method, timings and quantities are this book's own.

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⏱ 5 min🍽 1 porzioni🔥 210 kcal🇵🇪 Perù

VegetarianoSenza glutineSenza latticiniSenza frutta a guscio

Passaggi

Put the pisco, lime juice, syrup and egg white in a shaker with no ice. Shake hard 15 seconds — this is the dry shake, and it is what builds the foam.
💡 Dry first, ice second. Shaking with ice from the start chills the white before it can whip, and the head collapses in the glass within a minute.
Add the ice and shake hard another 15 seconds until the shaker is painfully cold.
Strain into a chilled short tumbler. Let it settle 20 seconds so the white foam separates and rises.
Drop the bitters onto the foam — three drops in a line, or a shape if your hand is steady. Serve at once.

💡 Consigli

Raw egg white: use a very fresh egg, and pasteurised whites if you are serving anyone pregnant, elderly or unwell.
Peru marks the first Saturday of February as Día del Pisco Sour. Chile disputes the origin of pisco itself, which is a much older argument than this drink.