The Pisco Sour

A Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and Angostura bitters. An account is that 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. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. An old advertisement of Pisco Sour was published in 1924 by the Morris' Bar of Lima.
In Peru, Pisco Sour day is celebrated on the first Saturday of February. When the Peruvian National Anthem is played all Pisco Sours must be finished as a mark of respect.

Here in New Orleans, the Pisco Sour is often found as a summer drink at some of the finer cocktail establishmenst like Carousel bar. In fact, according to the recent issue of Mutineer Magazine, the Pisco Sour is the #1 selling cocktail sold at the famous Carousel bar in the past year. So go out and taste it or make if off the recipe below.

Pisco Sour Makes 1 serving

Ingredients: ~ 1 1/2oz of Pisco

~ 1 oz of Simple Sugar

~ 1 oz of Fresh Lime Juice or less

~ 1 1/2 oz of Egg Whites or 1 Whole Egg White

~ Dash of Angostura Bitters

In a shaker, mix 3 ice cubes, pisco, simple sugar, fresh lime juice, and egg whites. Shake until mixture is nice and frothy and serve straight up in a martini glass with a dash of aromatic bitters.

It took us about 3 attempts to mix it right cause too much bitters made it taste funny and we STRONGLY recommed that you DONT use Roses Lime. A dash of lime juice or 1 oz of fresh squeezed like juice goes a long way although we liked it with only splashes of lime juice. After that, it was all a good time and a great cocktail