Pisco Sour
Pisco Sour is a classic South American cocktail that traces its origins back to Peru in the early 20th century. It was created by American bartender Victor Vaughen Morris, who opened a bar in Lima in 1916. Over time, the cocktail has become a cultural icon in Peru, celebrated annually on National Pisco Sour Day.
Flavor:
Pisco Sour offers a bright, tangy flavor with the citrusy sharpness of lime perfectly balanced by the sweetness of simple syrup. The egg white adds a smooth, velvety texture, while the Pisco spirit imparts a distinct, slightly fruity undertone that lingers on the palate.
IBA Category:
Contemporary Classics
Ingredients:
- 60 ml Pisco
- 30 ml Fresh Lemon Juice
- 20 ml Simple Syrup
- 1 Raw Egg White
Recipe:
1. In a cocktail shaker, combine the Pisco, fresh lime juice, simple syrup, and egg white.
2. Shake vigorously without ice to emulsify the egg white.
3. Add ice to the shaker and shake again until well-chilled.
4. Strain the mixture into a chilled glass.
5. Add a few dashes of Angostura bitters on top of the foam and serve immediately.
