Try this pisco sour recipe from Peruvian restaurant Coya, then check out our amaretto sour, whisky sour, Tom collins and more cocktail sours.
In the 1920s, inspired by the whiskey sour, an American bar owner in Lima named Victor Morris experimented with a version using pisco. While there is evidence that pisco was being mixed with lime and egg whites in prior years, the version refined at Morris’ Bar by Peruvian bartender Mario Bruiget as the years went on is the form that grew in widespread popularity. Both Peru and Chile claim it as the national drink, though recipes differ between the countries. In Chile, egg whites are left out of the mixture, plus Chilean pisco – which follows different production methods – is used.
This Pisco sour recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon).
Ingredients
- pisco 6 tbsp
- lime juice 2 tbsp
- simple syrup 2 tbsp
- egg white 1 tbsp
- Angostura bitters 3 drops
Method
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Step 1
Put all the ingredients, except the Angostura bitters, in a cocktail shaker with ice. Shake for less than 1 minute, then strain into an old fashioned glass. Drip the Angostura bitters into the foam and serve cold.
This Pisco sour recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon). Photographs by Nicholas Gill.
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