But the Pisco sour holds a special place in our hearts. The way the pisco melds with the lime makes it bright, herbaceous, and distinctly magical. It’s simple to make this classic cocktail at home—we can’t wait for you to taste it! The exact date the pisco sour was invented isn’t clear: some claim the first recipe was printed in a cocktail book in 1903 (source). But the most widely accepted theory is that the pisco sour was invented by American bartender Victor Morris in the 1920’s while he was living in Peru. It was inspired by the whiskey sour, but swaps in pisco for whiskey and lime for lemon. The ingredients in a pisco sour are:
Pisco Lime juice Simple syrup Egg white Angostura bitters, for the garnish
After trying this drink, here’s the verdict: for the adventurous home mixologist, pisco is absolutely worth it! If you love mixing cocktails at home, pisco has a unique flavor that can’t be replaced by anything else. The pisco sour is showy and perfect for entertaining: it tastes just like you ordered it at a fancy bar. Where to find it? Pisco is a clear brandy made in Peru and Chile. Because of the popularity of this drink, it’s easy to find at your local liquor store.
The first shake without ice lets the protein in the egg begin to form foam, instead of being diluted by the ice. The second shake with ice cools the drink and strengthens the foam. Strain it into the glass and you’ll get a thick, white frothy layer.
It’s common with the Pisco sour that you’ll see bartenders make fancy designs using the bitters on the top of the foam. Here’s how to make the pattern you see here:
Gently shake 3 small dots on the top of the egg white foam. Use a toothpick or stir stick to gently draw a line to connect them.
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