Pisco Sour (Peru)

The name of the cocktail comes from pisco, which is its base liquor, and “sour”, a term used in various cocktails to indicate the addition of citrus juices and sweetener, as in Whiskey sour. There is a friendly dispute between Peru and Chile when it comes to the origin of this cocktail. The Peruvian version of the pisco sour uses Peruvian pisco and adds Key lime juice, simple syrup, ice, egg whites as well as Angostura bitters. The Chilean version is quite similar, but it uses Chilean pisco, pica lime juice and confectioners’ sugar. It does not include bitters and egg whites. The Peruvian version of the pisco sour, which is the most famous version, is a very unique cocktail with a silky texture and a frothy top produced by emulsified egg whites. Pisco is an Incan word which means small bird. There is a valley, a river, a town, as well as a port bearing that name in Peru. The pisco spirit was originally shipped from that port, and took the name of the place of origin, just as Champagne, Port or Cognac did. Pisco is a clear or sometimes light yellow/amber coloured brandy that is produced in the winemaking regions of Peru and Chile.

2 oz pisco
1 oz lime juice, freshly squeezed
1 oz simple syrup
1 egg white, lightly beaten
2-3 drops Angostura bitters

Mix all the ingredients but the bitter in a shaker, and add enough ice to double the volume of the liquid mixture.

Shake vigorously for about 1 minute.

Serve strained in a cocktail glass and decorate with 1 to 3 drops of Angostura bitters.

Optional: Gently stir the top with a small straw or a toothpick to form a decorative pattern with the Angostura drops.

Makes 1 cocktail.