Pisco Sour

Pisco Sour

The cocktail originated in Lima, Peru, and was invented by Victor Vaughen Morris, an American bartender.  In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.

 

 

Ingredients: 
2 1/2 ounces Pisco
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
1 egg white
Angostura Bitters
Preparation: 

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice.  Shake vigorously for 15 seconds, until the egg white breaks down, and strain into an up glass. Top with a few drops of bitters.