History of Pisco Sour:

The origins of Pisco Sour can be traced back to the early 20th century in Lima, Peru. An American bartender named Victor Vaughen Morris is credited with inventing the drink at his bar, Morris’ Bar, which was a popular spot among Lima’s expat community. Morris combined pisco, a Peruvian grape brandy, with lime juice, sugar, and egg white to create a frothy, tangy cocktail that quickly gained popularity.

How to Make a Pisco Sour:

Ingredients:

• 2 oz pisco
• 1 oz fresh lime juice
• 1 oz simple syrup
• 1 egg white
• Angostura bitters (for garnish)

Instructions:

1. In a cocktail shaker, combine the pisco, lime juice, simple syrup, and egg white.
2. Shake the mixture without ice for about 10-15 seconds to create a frothy texture.
3. Add ice to the shaker and shake again for another 10-15 seconds to chill the cocktail.
4. Strain the mixture into a chilled glass.
5. Garnish with a few drops of Angostura bitters.

Now you have everything you need to know about the history and preparation of Peru’s national drink, the Pisco Sour. Give it a try and enjoy this delicious Peruvian cocktail!

The post Pisco Sour 101: The History and How to Make Peru’s National Drink appeared first on Bares.pe.