The national cocktail of both Peru and Chile, the Pisco Sour is built on pisco, the South American grape brandy, shaken vigorously with fresh lemon juice, sugar, and egg white and finished with a dash of Angostura Bitters on the foam. That egg-white head is the drink's signature, a frothy crown that distinguishes it from other members of the sour family and floats above a balance of tart citrus and sweetness. Recognised by the IBA as a New Era drink, it ranks among the few classics constructed around pisco and lands near 11% ABV in a chilled cocktail glass.
Pisco Sour
材料
- Pisco 2 oz
- Lemon Juice 1 oz
- Sugar 1-2 tblsp
- Ice 1
- Egg White 1
手順
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass and garnish with bitters.
ピスコ・サワーはペルーとチリ両国の国民的カクテルで、ピスコ（南米のブドウブランデー）、フレッシュライムジュース、シュガーシロップ、卵白、アンゴスチュラビターズで作られます。両国の間には長い競争がありますが、この飲み物は両国で愛されている国民的飲み物です。泡立った卵白の層と苦いビターズ数滴が視覚的に印象的で味のバランスの取れた飲み物を作り出します。
History & Origins
The Pisco Sour was created by American bartender Victor Vaughen Morris, who opened Morris' Bar in Lima, Peru in 1916, and developed the recipe by the early 1920s as an adaptation of the Whiskey Sour he had made in the United States. The drink was later refined by his Peruvian apprentice Mario Bruiget who added egg white and Angostura Bitters. Both Peru and Chile claim the drink as their national cocktail, with Chile having its own variation using Chilean pisco, making the precise national ownership of the recipe an ongoing cultural dispute.
Tasting Notes
Aroma: Floral and grapey pisco, fresh lemon citrus, and a light aromatic spice from the Angostura garnish. Palate: A clean, balanced sour with the distinctive floral-grape character of pisco providing a flavour unlike any other base spirit, lemon juice delivering bright acidity, sugar balancing the tartness, and the egg white foam adding a luxurious silky texture. Finish: Clean, lightly sweet, and citrusy with a warming pisco grape character and bitters spice.
Pro Tip
Dry shake the egg white alone first to begin the emulsification, then add the remaining ingredients with ice for a second shake, producing a thicker, more stable foam head.
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