The Pisco Sour is the national drink of Peru. It is believed to have been created in the early 1920s by a bartender in Lima, Peru. Interestingly, some bar experts and historians believe the bartender and bar owner credited with creating the Pisco Sour—Victor Vaughen Morris—was an American expatriate born in Utah who opened his own bar in Peru in 1916.
Recipe and image courtesy of Caravedo Pisco
- 2 oz. Caravedo Quebranta
- 1 oz. Lime juice
- 1 oz. Simple syrup
- 1 oz. Egg white
- Angostura Aromatic Bitters to finish
Combine all ingredients except bitters in mixing tin. Shake vigorously without ice for 15 seconds. Add ice to tin and shake for additional 15 seconds. Strain out into coupe glass and let the foam settle for 5 seconds. Add drops of Angostura bitters in middle of foam.