Cocktails
Pisco Sour
Classic Pisco Sour Recipe
Ingredients:
- 2 oz pisco (Peruvian pisco recommended)
- 1 oz fresh lime juice (or lemon juice for a Chilean version)
- 3/4 oz simple syrup (recipe below)
- 1 egg white
- Ice
- Angostura bitters (for garnish)
Simple Syrup Recipe:
- 1 part sugar
- 1 part water
Instructions:
- Make the simple syrup: Combine equal parts sugar and water in a small saucepan. Heat gently, stirring until the sugar is fully dissolved. Let cool before use.
- Shake the cocktail: In a cocktail shaker, combine pisco, lime juice, simple syrup, and egg white. Add ice and shake vigorously for about 15-20 seconds to get a frothy texture.
- Dry shake: If you want extra foam, strain out the ice and shake again without ice (dry shake) for a few more seconds.
- Strain and serve: Strain the mixture into a chilled coupe glass or a small rocks glass.
- Garnish: Add 2-3 dashes of Angostura bitters on top of the foam and swirl them gently with a toothpick or straw for a decorative finish.
This recipe balances the tartness of the lime with the sweet syrup and the unique flavor of pisco, while the egg white creates that signature silky foam on top. Enjoy it cold!
Pisco Sour
The history of the Pisco Sour is a subject of contention and debate between Peru and Chile, both of which claim the cocktail as part of their cultural heritage. Each country has its own version of the Pisco Sour and attributes its invention to their respective bartenders. Here’s a brief overview of the historical background and the competing claims:
Peruvian Claim:
- Many sources attribute the creation of the Pisco Sour to Victor Vaughen Morris, an American bartender who worked at the Morris’ Bar in Lima, Peru. It is said that he concocted the drink in the early 20th century, possibly around the 1920s.
Chilean Claim:
- Chile also lays claim to the Pisco Sour, and some sources suggest it was created by a bartender named Elliot Stubb at the Morris Bar in Iquique, Chile. This version of the story dates the cocktail’s creation to the 1870s, well before the alleged creation in Peru.
Common Elements:
- Despite the dispute over its origin, both the Peruvian and Chilean versions of the Pisco Sour share fundamental similarities. They both include Pisco, a grape brandy that is produced in both countries, as the primary spirit. Additionally, both versions typically feature lime or lemon juice, simple syrup, and egg white to create the frothy texture.
It’s important to note that while there is a rivalry between Peru and Chile regarding the origin of the Pisco Sour, both countries have a rich tradition of Pisco production and consumption, and the cocktail is celebrated in both nations.
In recent years, efforts have been made to settle the dispute diplomatically and to recognize the shared heritage of the cocktail, acknowledging that variations exist in different regions of both countries. Regardless of its origin, the Pisco Sour remains a popular and iconic South American cocktail enjoyed by people around the world.
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