PISCO SOUR
Pisco sour was invented by Victor Morris at his bar ‘The Morris Bar’ in Lima. While preparing the English ‘sour’ they ran out of whisky and used Pisco instead and modified the recipe. And though Chile also claims to have invented the Pisco Sour, documents such as printed advertisements or Victor Morris’ bar’s register show that Pisco Sours were being served at the Morris Bar before anywhere else in 1903.
Cocktail: Pisco Sour
Bartender: Hans Hilbur Vivar
Bar: El Pisquerito
(Lima, PERU)
Recipe:
- 3 oz. Pisco Quebranta
- 1 oz. Fresh lemon juice
- 1 oz. Simple syrup (jarabe de goma)
- 1 Egg white
Preparation
Pour the ingredients into a cocktail shaker with plenty of ice and shake vigorously for about 8 seconds. Using a Hawthorn strainer, pour into a chilled 10 oz. Old Fashioned glass. Garnish with three drops of Angostura bitters.
Tips
Mix several egg whites in a blender for about 5 seconds, let the mix settle for a few minutes, until the foam separates, then use only the liquid that is left. This way, you will avoid having too much foam in your cocktail.
