Pisco Sour
Peru's egg-white opus
Pisco, lime, and sugar shaken hard with egg white produce a silky foam cap over a tart, grapey sour. The bitters drops on top are art and aroma in one. (The IBA spec calls for lemon; we keep the Peruvian lime tradition.)
Ingredients
- 2 oz Pisco
- 1 oz Fresh Lime Juice
- 2/3 oz Simple Syrup
- 1 Egg White
- 3 dashes Angostura Bitters
Method
Dry shake all ingredients (without ice) vigorously. Add ice and shake again. Strain into a chilled coupe. Drop Angostura bitters onto the foam and draw a pattern with a toothpick.
Pisco Sour predates previously credited origins; earliest known recipe appears in 1903 Peruvian cookbook "Nuevo Manual de Cocina a la Criolla." Popularized at Morris' Bar, Lima, by American Victor Morris (1916+) and modernized by Peruvian bartender Mario Bruiget (from 1924) with Angostura bitters and egg white foam. Per IBA (Contemporary Classics list); Difford's Guide #1563. Notes: origins are Peruvian despite Peru-Chile cultural dispute; modern recipe codified with white foam cap; BN uses traditional Peruvian lime rather than lemon.
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