Pisco Sour is the national cocktail of Peru and Chile. It was created around 1915 – 1920s by an American bartender, Victor Vaughen Morris, in Peru.
Initially, the recipe was a variation of the sour family of drinks, and later another local bartender, Mario Bruiget, added Angostura bitters and an egg white.
Prep Time 2 minutes
Total Time 2 minutes
- 2 oz Pisco brandy
- 1 oz fresh lime juice
- 1 oz simple syrup
- Few drops of Angostura Bitters
- 1 egg white
- Dry shake, no ice, all the
ingredients for about 10 sec, add ice, and shake it again.
- Strain into a small cocktail glass.
- Garnish with Angostura Bitters on top of the foam created by the egg whites.