A Pisco Sour is a cocktail that originated in Peru and is a popular choice in bars across the world and if you haven’t tried it, I highly recommend you give it a go.
What is a Pisco Sour?
A Pisco Sour, as mentioned, originates from Peru and is made with a Peruvian or Chilean brandy called Pisco (go figure right?). There’s been an ongoing battle between Chile and Peru about the origins of the drink but most people attribute the drink to a bar called Morris’ Bar where it was created by a man named Victor Morris.
How to Make a Pisco Sour
The cocktail combines Pisco, Angostura Bitters, Lime Juice, Simple Syrup and Egg White. To make the drink, combine the ingredients in a Boston Shaker with ice and shake until cold. Once it’s ready, pour it into an old fashioned glass and garnish with bitters and a lime slice or wedge. If you enjoy this cocktail, try my Cranberry Whisky Sour as well.
I’ve had these glasses for a while and have yet to use it so I was pumped to find a great cocktail that would suit it. The glass is a vintage old fashioned glass by Cutler, a company that makes beautiful glassware. You can often find them at antique malls or on Etsy.
Enjoy the drink!
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- Prep Time
- 5 minutes
- Total Time
- 5 minutes
- Boston Shaker
- Karlynn Johnston
- 2 ounces Pisco
- 1 ounce Fresh lime juice
- 1/2 ounce Simple syrup
- 1 dash Angostura Bitters
- 1 Egg white
- Combine ingredients in a shaker with ice and shake until cold.
- Pour into a glass with ice and garnish with bitters and a lime slice.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Sandro C says
Very inspired that you are suggesting piscosour which is a great cocktail.
In my experience, they ought to be made in a blender and my recipe is slightly different
1/2 egg white
1oz lime juice
2oz ice (5 cubes)
1oz gum syrup (not simple syrup)
Now about Pisco’s origin, you gotta look up where Pisco actually is: it’s in Ica, Peru, about 250km south of Lima.
Mr. Kitchen Magpie says
Interesting, I wasn’t aware of the blender recipe. Thanks for sharing (and thanks for sharing the map link too!)