Pisco Sour
The Pisco Sour is one heck of a summertime drink. Take a white, aromatic spirit, add some lime, add a few dashes of bitters — you know that’s a recipe for refreshment.
- 50 ml pisco
- 20 ml lemon juice
- 10 ml sugar syrup
- egg white
- 2-3 dash aromatic bitters
- Shake all ingredients — except the bitters — hard with ice.
- Garnish with three drops of the bitters on top for aromatics.
The Pisco Sour is one heck of a summertime drink. Take a white, aromatic spirit, add some lime, add a few dashes of bitters — you know that’s a recipe for refreshment.
As it is with cocktail history, there is some conjecture about the origins of the Pisco Sour. What we do know is that Victor Morris, an American bartender who opened Morris’ Bar in Lima, Peru sometime around 1916, certainly popularised the drink.
As for where pisco itself originated— well, that’s a matter of ongoing debate between Chile and Peru, but we’ll throw our hat in with Peru.
Watch here how to make the Pisco Sour.
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