One of Chile and Peru's most famous liquid export, pisco is given the sour treatment. Pisco is a white brandy made from fermenting grapes into wine. The cousin of cognac this delicious brandy stands out with its unique Spanish flair using fruit native to South America, such as the Quebranta grape.
Some say the Pisco Sour dates back to the 1700s, however, historians and drink experts agree that the cocktail got its first major glimpse of fame in 1903 when a Salt Lake City, Utah-born gentleman by the name of Victor Vaughen Morris hit the streets of Peru.
In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for Peruvian upper-class and English-speaking travelers. He created the Pisco Sour as a variation to the Whiskey Sour so that it would be more appealing to locals. Over the years this citrus delight would undergo several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern-day Peruvian cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.
Pisco Sour Cocktail Recipe
Chilled coupe glass
.5oz Lime juice
.5oz Simple syrup
Add one egg white, lime juice, and simple syrup to a dry mixing tin and shake for at least 30 seconds.
Add ice to the mixing tin, Pisco, and shake for 30 more seconds.
Strain into a chilled coupe glass.
Garnish with Angostura bitters.
Stay hydrated. Drink Responsibly.
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