The Classic Pisco Sour recipe you need in your life right now!
Chile and Peru bicker fiercely over the birthright of the Pisco Sour, but by most accounts, the drink originated with an American.
Expat bartender Victor Morris is believed to have concocted the frothy, smooth cocktail in his Lima bar in the 1920s. Blending pisco, lime juice, egg white and Angostura bitters, the Pisco Sour is simultaneously earthy, sweet and tart—a cocktail worth fighting over.
The pisco sour is a classic cocktail that you've likely seen on bar menus. It's the national cocktail of both Peru and Chile, where pisco brandy is made and loved. While technically in the same classification as other brandies like cognac, pisco is in a category all its own. It's high proof, typically clear, and can range from slightly sweet to herbal and bitter. It's delicious mixed into cocktails.
2 ounces pisco
1 ounce lime juice, freshly squeezed
1/2 ounce simple syrup
1 egg white
Garnish: Angostura bitters
TO DO LIST:
Add all ingredients into a shaker and dry-shake (without ice) vigorously.
Add ice and shake again until well-chilled.
Strain into a chilled rocks glass over fresh ice. (Alternately, you can strain it neat into a Nick & Nora glass.)
Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar, swirl the bitters into a simple design if desired.