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Pisco Sour Recipe Worth a try

Pisco Sour

Pisco Sour has an average of 170 calories and 36% alcohol content. The main type of alcohol is Pisco.

The Pisco Sour is a classic South American cocktail that originated in Peru. It is made with pisco (a grape brandy), fresh lime juice, simple syrup, egg white, and Angostura bitters, shaken and served in a coupe glass. The Pisco Sour is known for its frothy and tangy flavor, with the egg white adding a smooth texture and the bitters adding a touch of spice. The cocktail is often enjoyed as a refreshing drink on a hot day and is a staple at Peruvian celebrations and gatherings.
Anker Ingredients

Pisco Sour Cocktail. Simple Ingredient List.

Anchor 1

• 2 oz Pisco
• 1 oz Lime juice
• 1/2 oz Simple syrup
• 1 Egg white
• Ice
• Angostura bitters (for garnish)

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Instructions

How to Make a Pisco Sour

• Mix Ingredients: In a shaker, combine pisco, lime juice, simple syrup, and egg white with ice.
• Shake Vigorously: Shake vigorously for about 15 seconds.
• Strain and Serve: Strain into a chilled cocktail glass. Add a few drops of Angostura bitters on the foam.

Video

Pisco Sour Recipe Worth a try

1 Minute Video 



Ingredients, methods and measurements may differ from those suggested in Birdy Slade's Cocktail recipes.

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Background and Origins of

Pisco Sour

The Pisco Sour is a classic South American cocktail with deep roots in both Peru and Chile, though its exact origin is often debated between the two nations. This refreshing and tangy drink is traditionally made with pisco, a type of brandy produced in the winemaking regions of Peru and Chile. The Pisco Sour is widely believed to have been created in the early 1920s by Victor Vaughen Morris, an American bartender who settled in Lima, Peru. Morris opened Morris’ Bar in Lima, which quickly became popular among locals and foreign visitors alike. It was there that he is said to have invented the Pisco Sour by combining pisco with fresh lime juice, simple syrup, egg white, and a few drops of Angostura bitters. The Pisco Sour gained rapid popularity, becoming a national favorite in both Peru and Chile. Each country developed its own variations and claims to the drink's origins, leading to a friendly rivalry over which nation can truly claim the cocktail as its own. The Pisco Sour is celebrated annually in Peru on the first Saturday of February with the Día Nacional del Pisco Sour (National Pisco Sour Day), highlighting its cultural significance. The cocktail is typically served in a rocks glass or an old-fashioned glass, garnished with a few drops of Angostura bitters on the frothy egg white top.

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