Pisco Sour
Victor Morris, Morris' Bar, Lima, early 1920s; egg white and bitters added by Mario Bruiget
The Pisco Sour is pisco, fresh lime, sugar and egg white, shaken into a thick foam and finished with drops of aromatic bitters. The grape brandy brings a floral, fruity edge, the lime keeps it sharp, and the bitters perfume every sip. Timed for Peru's National Pisco Sour Day.
- GlassCoupe
- MethodShaken
- Ingredients5
Directions
- Dry shake the pisco, lime juice, simple syrup and egg white without ice to build the foam.
- Add ice and shake hard until cold.
- Double strain into a chilled coupe.
- Drop the bitters onto the foam.
ToolsJiggerShakerHawthorne strainerFine strainerCoupe glass
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Victor Vaughen Morris, an American bartender, opened Morris' Bar in Lima around 1916 and created the Pisco Sour in the early 1920s. Mario Bruiget, who trained under Morris, developed the modern version later that decade by adding egg white and Angostura bitters. It became Peru's national drink, and Chile claims it as well.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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