Pisco Sour

The Pisco Sour is the national drink of Peru, and depending on who you ask, of Chile too. At heart it is a sour built on pisco, the clear grape brandy both countries produce, shaken with fresh lime, sugar and egg white, then finished with a few drops of Angostura bitters on its thick white foam. Tart, silky and bright, it is one of the great South American cocktails and a favorite with bartenders just about everywhere.

The best documented story starts in Lima. Victor Morris, an American who came to Peru to work on the railroads, opened Morris’ Bar there in 1916 and was serving pisco sours by the early 1920s. His early versions were likely a simple mix of pisco, lime and sugar. Credit for the modern drink usually goes to Mario Bruiget, a Peruvian bartender at Morris’ Bar, who is said to have added the egg white and bitters that define it today. Peru takes the drink seriously enough to celebrate a national Pisco Sour Day every February.

Chile tells it differently. Chilean accounts point to an English ship’s steward named Elliot Stubb, who supposedly mixed pisco, lime and sugar at a bar in the port of Iquique in 1872. Historians have poked plenty of holes in that claim, not least that Iquique still belonged to Peru at the time. The real fight is over pisco itself, which both countries claim as their own, with Peru pointing to the port town of Pisco as the source of the name. Chilean pisco sours are also traditionally made without egg white or bitters, so if you have ever been served one with no foam, it may not have been a shortcut.

This recipe follows the Peruvian style, which is the version most bars around the world pour. The pisco brings a floral, fruity grape character, the lime keeps it sharp, and the syrup takes the edge off without making it sweet. The egg white adds texture more than flavor, turning the drink smooth and creamy, and the bitters give each sip a warm, spiced aroma before the citrus hits.

Glass: Cocktail glass | Strength: Medium | Serves: 1 | Prep Time: 5 minutes

Bartenders tip: The foam comes from the dry shake, so give it a solid 15 seconds with no ice before adding ice and shaking again. Use fresh lime juice squeezed right before you mix, since bottled juice goes flat fast. A Peruvian pisco made from Quebranta grapes is the classic choice. Dot the bitters on the foam rather than shaking them in, and drag a toothpick through the drops for a simple pattern. If raw egg is a concern, pasteurized egg whites or a splash of aquafaba work well.