Pisco Sour Cocktail Recipe

The Pisco Sour is a classic cocktail that originated in Lima, Peru in the early 1920s. It was created by an American bartender named Victor Vaughen Morris, who opened a bar in Lima and wanted to create a unique cocktail that combined the local Pisco brandy with the popular sour cocktails of the time. The Pisco Sour quickly became a favorite among locals and visitors alike, and is now considered the national drink of both Peru and Chile.

• The Pisco Sour is traditionally made with Peruvian Pisco, a type of brandy made from grapes
• The cocktail has a rich history and is celebrated annually on the first Saturday of February in Peru during 'Dia Nacional del Pisco Sour'
• The Pisco Sour has many variations, including the addition of fruit juices or syrups for a sweeter or more tropical twist

The Pisco Sour is a well-balanced cocktail with a combination of sweet, sour, and strong flavors. The Pisco provides a smooth, fruity base, while the lime juice adds a tangy, refreshing acidity. The simple syrup brings a touch of sweetness, and the egg white creates a rich, frothy texture. The bitters on top add a subtle, aromatic complexity.

• The Pisco Sour is often served in a traditional Old Fashioned glass or a coupe glass
• The cocktail is shaken with ice to create a frothy, creamy texture from the egg white
• The Pisco Sour is typically garnished with a few drops of Angostura bitters, which create a beautiful marbled effect on the surface of the drink

1. In a cocktail shaker, combine the Pisco, lime juice, simple syrup, and egg white
2. Add ice to the shaker, filling it about halfway
3. Shake vigorously for 15-20 seconds, or until the outside of the shaker becomes frosty and the mixture is well combined and frothy
4. Strain the cocktail into an Old Fashioned glass or coupe glass
5. Carefully add a few drops of Angostura bitters to the surface of the drink, creating a marbled effect
6. Enjoy your Pisco Sour!

• Shake the cocktail shaker vigorously to ensure the egg white is fully incorporated and creates a frothy texture
• Use fresh lime juice for the best flavor
• Add the bitters last to create a beautiful marbled effect on the surface of the drink

Seafood

• Ceviche: The acidity of the lime complements seafood well.
• Sushi: It's clean and doesn't overpower the delicate flavors.

Poultry

• Grilled Chicken: The smokiness pairs nicely with the crisp citrus.

Appetizers

• Salted nuts: They contrast and stand up to the sour's brightness.
• Fried Calamari: The cocktail cuts through the fried food's richness.

Cheese

• Goat Cheese: A tangy cheese like this plays well with the cocktail's sharpness.

• Pisco: Can be substituted with other brandy
• Lime juice: Can be substituted with lemon juice
• Simple syrup: Can be substituted with agave syrup or honey

Passion Fruit Pisco Sour

• Add: 0.5 oz of passion fruit puree.
• Change: This twist adds a tropical punch and an extra layer of tartness.

Chilcano Sour

• Add: Top up with ginger ale instead of the bitters for a fizzy twist.
• Change: Adds a spicy kick and refreshment.

Amaretto Sour

• Substitute: Use 1 oz of amaretto for a sweet, nutty flavor in place of half the Pisco.
• Change: It's a dessert-like treat with a hint of almond.