The clear brandy known as pisco is enjoying something of a renaissance in the booming Peruvian economy—there are even two Peruvian national holidays celebrating the spirit.
Legend has it that the Pisco Sour was invented at Lima’s Hotel Maury in the 1930’s when an ex pat named Victor Morris ordered a whiskey sour only to find out that the bar was out of whiskey. Pisco was substituted, or so the story goes, and eggs whites were added later as the drink recipe evolved. The tale has its skeptics, but bartenders in Lima seem to be sticking to the story.
Pisco Sour
Source
1.5 ounces pisco
.5 ounces freshly squeezed lime juice
.5 ounces simple syrup
.25 ounces egg white
Ice cubes
Angostura bitters (2 dashes)
Instructions:
Combine all ingredients in a high-performance beverage blender and blend until smooth. Pour into a martini glass and add two dashes of bitters.
Learn more about South America's classic cocktails
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