Two separate bartending legends surround the Pisco Sour. The first is that American Victor Vaughan Morris created the first recipe at his bar, Morris' Bar, in Lima, Peru in the 1910s. The second is that the drink was created in an area now part of Chile by Elliot Stubb, an English ship steward, in 1872. While the Morris story is more prevalent, both Chile and Peru call the Pisco Sour their national drink. Pisco is a sweet brandy created from the Muscat grape, which grows in both of these countries.
Peruvian Pisco Sour
- 2 ounces Pisco
- 1 ounce simple syrup
- 1 ounce lime juice
- 1 egg white
- 1 teaspoon Angostura bitters
- Add the first four ingredients to a shaker with ice.
- Strain the drink into an old fashioned glass.
- Top with bitters.
Chilean Pisco Sour
- 3 ounces Pisco
- 1 ounce lemon juice
- 1 tablespoon sugar
- Add all ingredients to a shaker with ice.
- Shake until the sugar is dissolved.
- Strain into a cocktail glass.
Traditional Recipes Use Limons
Note that both of these recipes originally called for limon, which is neither a lemon nor a lime, but actually a key lime, which has attributes of both fruits. If the bar has them available, by all means ask for one; if they have egg whites on hand, they might just have key limes available as well.