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Pisco Sour
Pisco Sour cocktail: the national drink claimed by two South American countries.

Recipe

For 1 person
6 cl Pisco
1.5 cl de lime juice
1.5 cl simple syrup
The white of a small egg
1 dash Angostura Bitters

How to make

👉 shaker / 🥃 old-fashioned / 🍸 short drink (9cl) / ⏱️ 5 mn
  1. Fill the glass with crushed ice.

  2. Shake all the ingredients except the Angostura bitters.

  3. Strain into an old-fashioned glass.

  4. Pour a dash of Angostura Bitter on the cocktail.

History

The Pisco Sour cocktail is a national symbol claimed by both Peru and Chile. Both claim that Pisco was created in their respective countries.

The Pisco Sour was born in the 1920s in Lima, the capital of Peru. The creator of the cocktail would be Victor Morris, alias "The Gringo" and owner of the Morris Bar. The whiskey sour would have been taken as a model for making a pisco sour which would have been made with pisco, lemon juice and sugar syrup. In 1928-1929 the book "Lima, the City of Kings 1928-29" would have mentioned the Morris Bar indicating the pisco sour as a specialty of the place. It is said that the Maury hotel established the final version of the Pisco Sour, the one we know today with, in particular, the added egg white. Very quickly, the pisco sour was invited on the menus of all the bars in the area and in particular the Country Club in which we find the best pisco sours, as well as the Bolivar hotel which is at the origin of the "Cathedral" cocktail. , a pisco sour with a double dose of pisco.

Every year in Peru a public holiday is dedicated to the pisco sour, it is the second Saturday of each February.

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