The Pisco Sour
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.
- 2 oz pisco (Peruvian grape brandy)
- 1 oz fresh lime juice
- 1 oz simple syrup (1:1)
- 1 egg white
- Angostura or Amargo bitters
- Combine all liquid ingredients, except the bitters, in a cocktail shaker.
- Shake vigorously for at least ten seconds.
- Add the ice and shake for a full minute. It's important to get it frothy!
- Strain the liquid into a cocktail glass.
- Top the foam, which is caused by the egg white, with a dash of the bitters.