How to Make Pisco Sour
James Bustamante is Native to New York but born to Peruvian parents. He has been traveling throughout Latin America since early 2003 and finally made his home in Peru. James has made his way by eating and traveling through almost every country in Central and South America.
Last Updated on February 25, 2021 by James Bustamante
Peru is well known throughout the world for a variety of reasons, among them is the fact that it is home to Pisco, a type of Peruvian brandy made with wine grapes such as Quebranta, Negra Corriente, Mollar, Italia, Moscatel, Albilla, Torontel y Uvina.
There are a plethora of ways to prepare Pisco-inspired cocktails, chief among them is the illustrious Pisco sour which was created in Morris Bar in the early 1900s and later became a staple of Peru. This cocktails is as important to Peruvian culture as the hike to Machu Picchu for many people.
Pisco Sour Origins
The Pisco Sour as we know it today was first prepared in the year 1920 at the historic “Morris Bar” in Jiron de la Union near the center of Lima according to historians Jose Antonio Schiaffino and Guillermo Toro-Lira.
This delicious cocktail is made with high-quality Peruvian Pisco which is in turn made with a type of grape that grows into the South of Lima.
The quality of Pisco can be compared with other high-class spirits within the same lines as a good whisky or a flavorful tequila. Pisco is as much of a symbol of Peruvian heritage and pride as the flag of Peru itself.
The name for this Peruvian cocktail came about by combining the base spirit of “Pisco” with the “sour” that comes from other cocktails that use lemons or limes in their mixes.
It goes a little bit further though, Peruvian limes are quite unique compared to the average lemon you would find in most other parts of the world.
The Peruvian lime is smaller in size, has more seeds, and is much sourer than other limes. If you’ve ever tried Peruvian ceviche which is also prepared with this particular lemon you already understand the difference.
The Official Recipe for Pisco Sour
The Morris bar was officially closed in 1929 although this did not have any negative effects on the growing popularity of this signature cocktail.
An ext bartender from the iconic Morris bar named Mario Bruiget took the recipe for the Pisco Sour to the Maury Hotel and decided to improve on the original recipe by adding egg whites, and bitter drops.
This latest recipe is what we know today in Peru and the official one that has been declared as a national heritage.
National Pisco Sour Day
Yes, national Pisco sour day really exists, and not only that but it’s an actual popular thing that happens in Peru. Ever since 2004 Pisco Sour day takes place on the first Saturday of every February.
Ever since the Peruvian government declared it a holiday, there are festivities around the country celebrating the creation of this delicious Peruvian cocktail.
There are festivities in various parts of Peru but you will find the most organized celebrations in Lima and further to the South in places like Ica, Pisco, Lunahuana, Paracas, Chincha, and Canete. Remember that Pisco the spirit was born in the town of Pisco.
Would you like to learn how to make a tasty Pisco Sour? Look no further than our instructions below on How to make a Pisco Sour.
The Pisco Sour is an elegant drink that requires exact ingredients and measurements. It is a great cocktail on a hot summer day or something new to ask for at any upscale bar that carries the spirit.
Ingredients for Pisco Sour
There are basically 6 ingredients you need to make an amazing Pisco Sour.
Pisco
A Peruvian unaged brandy made using wine grapes such as Quebranta, Negra Corriente, Mollar, Italia, Moscatel, Albilla, Torontel y Uvina.
Some great brands include Biondi, Porton, Queirolo and Cuatro Gallos. You will need a good amount of whichever Pisco you choose.
Peruvian Lemons/Limes
there was a bit of confusion in the early days as to use limes or lemons for this cocktail as Peruvians call their limes, lemons. You should always use freshly squeezed lime juice as it adds a tangy flavor to the cocktail. You will need to squeeze several to get the right amount of lemon/ lime juice
Sugar Syrup or Jelly Syrup
The syrup gives it a slightly sweet flavor to balance out the lime/lemon juice.
Egg Whites
an essential part of this cocktail. Egg whites are used to give the cocktail a smooth and silky texture as well as provides a decorative white topping for the cocktail. This can later be decorated with a variety of bitters. You will only need an around one egg white/glass.
Bitters – Amargo de Angostura
It is a quintessential and definitive ingredient for classic and contemporary cocktails. Its main use in this cocktail is decoration and to provide an aroma other than egg white to the top of the cocktail. Just add a few drops at the end of the preparation.
How to Make Pisco Sour
Estimate Cost : USD
Time Needed : 00 days 00 hours 05 minutes
Would you like to learn how to make a tasty Pisco Sour? Look no further than our instructions below on How to make a Pisco Sour. Now, this traditional drink is fairly easy to make. The Recipe below makes two Pisco sours.
Mix The Ingredients
First pour all the ingredients including the Pisco, the egg whites, the lime juice, and the syrup into a cocktail shaker and then dry-shake (without ice) for around 10 seconds to generate a decent amount of foam from the egg white.
Chill The Pisco Sour Mix and Serve
Once that step is over, you’ll add some ice and shake again to chill the drink, ending by fine-straining into a glass.
Add The Bitter Drops
Add three few drops of bitters for each Pisco Sour at the end. They are usually served in a rock glass but can be served in a martini glass instead.
Tools
- Cocktail Shaker or Blender
- Lemon Squeezer
- Cocktail Strainer
Materials
- 180 ml Pisco – (Must be real Pisco so it has to be Peruvian)
- 6 drops of Bitters – Amargo de Angostura
- 60 ml Jelly Syrup
- 60 ml Peruvian Lemon – other types of lemon will do
- 2 Egg Whites
- 130 grams of Ice Cubes
Conclusion
So there you have it, you’ve made one of Peru’s most beloved drinks. If you’ve done it right then you should have a thick layer of foam on top with chilled liquid underneath. This exquisite combination of sweet and sour liquid is really quite good.
Modern Peruvian bars make a variety of different Pisco-based cocktails using many exotic fruits including maracuya, lucuma, and even guanabana sour.
Travelers Notes: We really can’t recommend more than two Pisco Sours. Due to the lemon juice and syrup Pisco Sours tend to sneak up on the unsuspecting public.
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Frequently Asked Questions about Pisco Sour
Where is Pisco Sour From?
The Pisco Sour is from Peru and it was invented in 1920 at the historic “Morris Bar” in Jiron de la Union near the center of Lima.
Who invented the Pisco Sour?
The Recipe we use today was made by Mario Bruiget.
Where does Pisco originate?
Pisco is a spirit made from grapes similar in nature to brandy and it originates at the Port of Pisco in Peru.
What kind of grapes are used to make Pisco?
There are a variety of grapes used to make Pisco such as: Quebranta, Negra Corriente, Mollar, Italia, Moscatel, Albilla, Torontel y Uvina. Some Pisco’s will mix the grapes to reach a particular flavor.
Does a Pisco Sour have egg whites?Yes, Pisco sours are made with one egg white for every pisco sour.
Can I use different lemons to make Pisco Sour?
The recipe calls for Peruvian lemons (or limes) due to the acidity levels but if you can’t find Peruvian limes other limes will do.
When is Pisco Sour Day?
Pisco Sour day is on the first Saturday of February.
