Pisco Sour Recipe

Pisco Sour recipe — The diplomatic drink that started a century-long feud between Peru and Chile. Made with pisco. Originally from Peru.

I'm the sophisticated South American who went to bartending school in San Francisco and came back home with a serious foam game. I take myself very seriously and will absolutely correct you if you use the wrong pisco. My foam top is perfect, my attitude is pristine, and my national pride is unshakeable.

Peru and Chile have been in an official diplomatic dispute over the Pisco Sour since the 1930s, with both countries claiming to have invented it. Peru even declared the first Saturday of February as National Pisco Sour Day to assert dominance.

Created in the 1920s by American bartender Victor Morris at his Morris Bar in Lima. Morris adapted the whiskey sour for local tastes using pisco, and locals perfected it by adding the signature egg white foam that makes it Instagram-worthy.

Ingredients

• 2 oz pisco (Peruvian preferred, obviously)
• 1 oz fresh lime juice
• 0.75 oz simple syrup
• 1 whole egg white (for that perfect foam)
• 3 dashes Angostura bitters (for garnish)

Instructions

1. Dry shake all ingredients except bitters without ice for 15 seconds.
2. Add ice and shake vigorously for another 15 seconds.
3. Double strain into chilled coupe glass.
4. Drop 3 dots of Angostura bitters on foam and drag a toothpick through to create a pattern.

Category: cocktail | Difficulty: medium | Base spirit: pisco | ABV: 15.0-20.0%

Origin: Peru