The Pisco sour originated in Lima, Peru. It was created by bartender Victor Vaughen Morris, an American who had moved to Peru in 1904 to work in a railway company in Cerro de Pasco. Morris relocated to Lima in 1915 and, a year later, opened a saloon—Morris’ Bar—which became popular with both the Peruvian upper class and English-speaking foreigners. Chilean historian Gonzalo Vial Correa also attributes the pisco sour’s invention to Gringo Morris from the Peruvian Morris Bar, but with the minor difference of naming him William Morris. Morris often experimented with new drinks, and developed the pisco sour as a variety of the whiskey Sour.
Ingredients
- 60mL Encanto Pisco
- 30mL Fresh Lime Juice
- 20mL Simple Syrup
- 1 Egg
- Dash Amargo Chuncho bitters
Method
- Add egg white to your shaker.
- Dry shake the egg white to emulsify
- Fill shaker with ice
- Add remaining ingredients
- Re-shake
- Double strain into a coupe
- Garnish with a dash of Amargo Chuncho bitters.
Glassware
Coupe
Garnish
Dash of bitters
