TIME FOR A DRINK: PISCO SOUR

Pisco Sour, name of the traditional drink and patrimony of Peru is the symbol of Peruvian pride and nationality.

Pisco is a kind of brandy or aguardiente with a percentage of alcohol between 42% and 52%. It’s distilled from white Muscat grapes and mostly colorless, sometimes it has a slightly amber tone. The most popular cocktail made from Pisco is Pisco sour: a delicious combination of Pisco, lime juice, egg white and syrup. An absolute must for every Peru visitor!

According to a latest research of Jose Antonio Schiaffino published in his book “The Origin of the Pisco Sour – The Morris Bar, the Maury Hotel and the Grand Hotel Bolivar”the cocktail called Pisco Sour in Peru originated in the twenties of the twentieth century in the “Bar Morris” (located in Boza street 847, in Jiron de la Union in downtown Lima), which was offered as a novelty inspired on the whiskey sour. There would have beenprepared by Peruvian barmen Alfonso Bregoye, Graciano Cabrera y Alberto Mezarina. On the other hand, Jose Antonio Schiaffino says in his book that the inventor of the formulawas Californian Victor V. Morris, owner of Morris Bar, which opened its doors in 1915 andceased to exist in 1933.

Pisco sour 2

This drink was created by adding, to the English tradition of sour, several other ingredients, which together, balance the acidity of the Peruvian Lemon. Since then anddue its flavor, this appetizer has spread unabated not only in Peru but also in the countries where it’s possible to find Peruvian food restaurants.

Carta Morris Bar

The finest hotels like Maury and Bolivar copied the receipt but it also says that bar tenders from the Bar Morries spread the receipt after this bar closed. He also noted that it was the bar tender Morris, that closing, spread the recipe in Lima hotels. Maury Hotel is credited with creating the Pisco sour in its current formulation.

If you come to Lima, you can try great Pisco sours in these places:

Bar Ingles – Country Club Hotel Address: Los Eucaliptos 590, San Isidro, Lima.

Bar Ingles

Huaringas BarAddress: Calle Bolognesi 460 Miraflores, Lima.

Huaringas bar

Taberna Queirolo Address: Av. San Martín 1062 Pueblo Libre, Lima.

Huaringas bar

If after trying this typical drink, you become a fan, here is the recipe so you can surprise your friends and family with this new cocktail:

PISCO SOUR WITH SHAKER
•    3 Parts – PISCO 100
•    1 Part – Fresh Lime Juic
•    1 Part – Simple Syrup
•    1 Egg White
•    1 Drop of Angostura Bitters
In shaker with 5 large ice cubes (not crushed ice), combine liquids adding egg whites last. Shake vigorously for 10-15 seconds. Strain into six ounce rocks glass (be careful not allow any ice to pour into the cocktail.
Ice is the enemy of a great Pisco 100 Sour … it will melt and dilute the cocktail. Garnish with one drop Angostura Bitters (the one drop of bitters is for garnish only, do not stir into the Pisco Sour or you will affect the taste).

PISCO SOUR FOR BLENDER
Pour 1 and ½ cup of Pisco 100 into a blender, followed by ½ cup lime juice (see note above regarding best ways to replicate Peruvian lime juice), and ¼ cup super fine sugar (or simple syrup). Blend for 30 seconds until sugar is dissolved. Add 6-8 large ice cubes (do not use crushed ice) and add 2 egg whites (you can purchase pasteurized egg whites in a carton at most supermarkets…add about 2 tablespoons of pasteurized egg whites rather than fresh egg whites). Then blend for about 30 seconds. Pour into six ounce rocks’ glass. Allow to sit for 20 seconds until the frothy head forms on top of the Pisco 100 Sour. Drop just one drop of angostura bitters on the center of foam. If made properly the one drop of bitters will form a bull’s eye in the middle of the foam. Do not stir the bitters into the cocktail as it will affect the taste, the drop of bitters is just for decoration.

Salud!

We look forward to hearing from you!