The Cocktail Source

The Pisco Sour

A photo of a Pisco Sour cocktail.
The egg whites create the foam. Photo by Capienzzo (Cuenta Abandona)

The Pisco Sour cocktail is a variation of the Whiskey Sour, invented in the early 1920s by American expatriate Victor V. "Gringo" Morris at the Morris' Bar in Lima, Peru. The cocktail quickly became a favorite of locals. Pisco is a South American liquor distilled from grapes. The drink is widely consumed in Bolivia, Chile, and Peru.



  1. Combine all liquid ingredients, except the bitters, in a cocktail shaker.
  2. Shake vigorously for at least ten seconds.
  3. Add the ice and shake for a full minute. It's important to get it frothy!
  4. Strain the liquid into a cocktail glass.
  5. Top the foam, which is caused by the egg white, with a dash of the bitters.