Known as a Peruvian drink, the Pisco Sour has been making waves across South America since the early 20th century. First poured at the hands of ex-pat Victor Morris at the self-owned Morris Bar, a traditional establishment located on Jiron de la Union in Lima, the Prisco Sour was a whisky sour modified to include the local spirit, Pisco. Pisco, unlike its cocktail has been made in Peru for centuries, with credit most commonly given to Spanish settlers during colonial times. After the introduction of grape vines from the Canary Islands, settlers found a grape that took to the harsh Peruvian land which was then fermented and distilled into a faintly yellow brandy that was then exported to Spain, perhaps from the town of Pisco. Chile, too, claims to be the founder of Pisco, but most can point to a Peruvian earthquake in 1687 to the collapse of Pervuian Pisco and the introduction of Chilean Pisco. The two countries still argue today over who can claim its rights, but either way, the drinking public is happy to have it.
Pisco has a naturally smooth flavor, one that many don’t associate with its high alcohol content, thus leaving first time drinkers a little more intoxicated than they expect. Keep this is mind should you be ready to consume your first Pisco Sour, which blends sour and sweet to smoothen the liquor even more. You may be weary of adding an uncooked egg white to your cocktails, but trust that a Pisco Sour is not authentic without.
sugar syrup (recipe follows)
lime juice, preferably key-lime juice
1 egg white
1 part granulated sugar
1 part water
Combine sugar and water in a saucepan and simmer until sugar is completely dissolved. Cool before mixing into cocktails
For 4 Servings of Pisco Sour:
Place 1 part lime juice, 1 part Pisco, and 1 1/2 parts sugar syrup in a blender along with a cup of crushed ice and 1 egg white.
Blend until you see the meringue form (the contents will turn a frothy white).
Pour into a pitcher or individual rocks glasses and garnish with a few dashes of bitters
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