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PISCO SOUR Recipe

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This recipe for PISCO SOUR is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 oz Pisco
1 Egg White
1/2 oz Fresh Squeezed Lemon Juice
1/2 oz Fresh Squeezed Lime Juice
1/2 oz Simple Syrup
Dash or two of Angostura Bitters (makes the drink, so don't forget to use).

NOTE: Original recipe used lime juice only. I like this version better. Especially if you have Meyer lemons!
Directions:
Directions:
1. In a cocktail shaker, combine Pisco, Egg White, both juices and syrup. Add 1 ice cube and shake vigorously for 15-seconds.

2. Fill shaker with ice, (I prefer shaved), shake again for 15-seconds.

3. Strain into chilled glass (Martini or barrel Champagne) sprinkle 3-4 dashes of bitters on top.
Number Of Servings:
Number Of Servings:
1 / 5 mins to make
Personal Notes:
Personal Notes:
Brief History:
The Pisco based cocktail has fairly foggy origins. As with everything illustrious and desired, several claim to have been its creator. The most accepted tale is that it began its existence in Lima’s popular, wood paneled Morris Bar back in the early 20th century. In this version of the libation’s birth, Victor Vaughen Morris, an American who moved to Peru for the mining trade in 1903, opened the Morris Bar and first made the drink as an alternative to the Whiskey Sour. The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white.

However this concoction came to be, trust me, it is delicious, easy to make and drink! Salute...

 

 

 

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