Peru and Chile are in dispute over which country is the original producer of Pisco, a grape distilled brandy. But the pisco sour cocktail is said to have been invented by a North American bartender, Victor Morris (“Gringo Morris”), in the 1920’s at The Morris Bar in Lima, Peru. Pisco sours are notoriously strong, as Pisco varieties range from 60 to 100 proof. There is a saying that (as with certain parts of a woman’s anatomy) one pisco sour is not enough, and three is too many.
The classic pisco sour is shaken over ice and strained. This excellent frozen version, made in a blender with ice, is a popular favorite.
Prep Time: 10 minutes
Total Time: 10 minute
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup key lime juice
- 1 1/2 cups pisco
- 3 egg whites
- 1 1/2 cups ice
- Angostura Bitters
1. Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool.
2. Place sugar syrup, lemon juice, pisco and ice in a blender; mix well. Add the egg whites and mix until just frothy.
3. Serve in small tumblers, with a dash of bitters in the middle of the foam.
Tip: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less “fuerte.” The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave them out.