Pisco Sour
This delightful drink has already been described here on The Spirit World, but I feel that it is important to try to set the record straight and provide you with more information about this wonderful drink, and a recipe which my Peruvian friends insist is quite popular all across Peru.
Pisco Sour
- 1 1/2 ounce Pisco
- 1/2 ounce fresh lemon juice
- 1/2 ounce simple syrup
- 1 whole egg white
Shake HARD with ice for a good long time to froth up the egg white.
Strain into a cocktail glass, champagne flute, or small wine glass.
Garnish with several dashes of bitters, which will stain the creamy froth on the top of the drink and add an aromatic effect to the drink.
This recipe follows the “3-1-1” ratio that Rosanne used in her previous article, but this time we are including both the egg white, and the bitters, without which it really isn’t a true (Peruvian) Pisco Sour (in Chile it is common to not include either the egg white or the bitters).
When I make mine, I go even further at making it a “true” Peruvian Pisco Sour, by not only using the obvious Peruvian (as opposed to Chilean) Pisco, but also by using a Peruvian brand of bitters (Amargo Chuncho), as well as also using the recently approved “official” Pisco Sour glass (all of which, along with the egg, you see in the provided photo). The glass was apparently designed to be similar in size and shape to pottery glasses that were once common in Peru. My set of glasses were sent up to me by one of my Peruvian friends, and so unfortunately I don’t know of a source that we can get them here.
The origins of the Pisco Sour are difficult to determine. Another Peruvian friend of mine has been recently trying to research this topic, and has come across some tidbits of information that I’d like to share.
According to him, this drink was created by Victor V. Morris, an American bartender who was at the time living and working in Lima, Peru at the “Morris Bar”, on Boza Street. The time period was some time before 1921, but specific details beyond that are so far still a little elusive.
I highly recommend that you give this drink a try, and don’t skip the egg white. I realize that many people are cautious of using raw eggs, and if you are one of those, then you can always look for pasteurized egg whites, I can usually find them in most well-appointed grocery stores.
Trust me on this: You do NOT want to order a pisco sour IN Peru from anywhere except a high-end hotel … see that raw egg? … unless you want to spend two days in hospital, wondering / wishing you’ll die there …