The Pisco Sour is a refreshing cocktail made with pisco, lime juice, sugar, bitters, and egg white, and holds a special place in the hearts of both Peruvians and Chileans. While its exact origins are debated, the cocktail as we know it today is often credited to Victor Vaughen Morris, an American bartender who popularized the drink at his bar in Lima, Peru, in the 1920s. The addition of egg white and bitters, paired with pisco’s bright, fruit-forward flavor, transformed the drink into a classic.

Pisco, a fragrant unaged grape brandy, is a quintessential South American spirit. Whether it originated in Peru or Chile, the debate continues, but both countries take pride in their own versions of pisco. The flavor can range from fruity and grassy to floral, depending on the grapes used.

The Pisco Sour is a perfect showcase for the spirit’s complexity, balanced by fresh lime juice and simple syrup. The inclusion of an egg white provides a silky texture and creates the signature foam on top. Angostura bitters add an aromatic touch without overwhelming the drink’s balanced sweetness and tang.

Here’s how you can make it at home:

Ingredients:

• 2 ounces pisco
• 1 ounce freshly squeezed lime juice
• ½ ounce simple syrup
• 1 egg white
• 3 drops of Angostura bitters

Directions:

1. Dry-shake the pisco, lime juice, simple syrup, and egg white (without ice) for about 15-20 seconds to emulsify the egg white.
2. Add ice to the shaker and shake again for another 10-15 seconds until the mixture is well chilled.
3. Strain the cocktail into a chilled coupe glass or over ice in a rocks glass.
4. Top with 3 drops of Angostura bitters on the foam for added aromatics.

Enjoy the smooth, tangy, and frothy delight that is the Pisco Sour!