Pisco Sour RecipeThe Sumaq Pisco Sour
Ingredients for one individual cocktail:
3 oz Pisco
1 oz lime juice
1 oz sweet sugar syrup
1 egg white
5-8 ice cubes
There has been a long ongoing feud between Peru in Chile as to which country originally invented the Pisco Sour. Of course every Peruvian native lays claim to the grape brandy cocktail. The earliest mentions of the Pisco sour are found in a 1921 magazine attributing Victor Vaughen Morris, an American bar owner in Lima, as the initial inventor. One of Morris’ Peruvian bartenders, Mario Bruiget, adapted his recipe by adding Angostura bitters and egg whites, thus inventing the modern day Pisco Sour cocktail. By the 1940’s, Lima’s luxury hotels were slinging Pisco Sours to Hollywood icons like Ava Gardner and John Wayne and literary legends like Ernest Hemingway and Orson Welles.
Place ingredients in a shaker (or blender) and shake for 10 seconds. Then, using a strainer, pour the contents into a glass. Finally, add 2 drops of Angostura bitter on top of the foam.