Pisco Sour – Perhaps most well-known around the globe is Peru’s Pisco Sour. A frothy topped cocktail that relies on hardily shaken egg white for its silky smooth texture, the Pisco Sour is a crowd-pleaser. No celebration or family gathering is complete without a tray of Pisco Sours, and it lends itself to being whipped up in a blender or shaken up by hand.
2 oz. Caravedo Quebranta
1 oz. Lime Juice
1 oz. Simple Syrup
1 oz. Egg White
Combine all ingredients except bitters in mixing tin. Shake vigorously without ice for 15 seconds. Add ice to the tin and shake for an additional 15 seconds. Strain out into coupe glass and let the foam settle for 5 seconds. Add drops of Angostura bitters in the middle of the foam.
Peru’s signature cocktail, the famous Pisco Sour has a taste unlike any other. A cocktail of Peruvian origin that is typical of the cuisine from Peru. The name comes from pisco, which is its base liquor, in the cocktail.
Although the preparation of pisco-based cocktail dates back to the 1700s, experts agree that the Pisco Sour as it is known today was invented in the early 1920s in Lima, the capital of Peru. By an American Bartender named Victor Vaughen Morris. Victor left the United States in 1903 to work in Cerro de Pasco, Peru. In 1916, Victor opened Morris’ Bar in Lima.
The famous cocktail underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris’ Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. The famous cocktail even has its own day: Pisco Sour day is celebrated on the first Saturday of February.