A little history of The Pisco Sour
The Pisco Sour’ history begins in the 1500s when Peru produced wine. Spain restricted wine production, forcing vineyards to embrace distillation. This produced pisco, a clear and unaged spirit and the first grape distillate in the Americas.
Victor Morris opened Lima’s first official bar in 1916 Morris’ Bar served a cocktail called. Victor Morris was an American from Utah who had moved to Peru in 1903 to work for the Cerro de Pasco Railway. He then moved to Lima to open his bar.
Before Morris’ Bar, there were few references to pisco drinks. In colonial Lima, pisco aficionados sipped it neat in a daytime ritual. In the 1700s, street vendors sold a pisco mixed with lime juice at bullfights.
Historians consider Morris the creator of The Pisco Sour. The belief is that the Whisky Sour or Silver Fizz inspired him. The Bar attracted Lima’s elite personalities which influenced the popularity of The Pisco Sour.
A recent discovery of a 1903 Peruvian cookbook published in Lima includes a recipe which is the oldest known written version Pisco Sour.
Morris died in 1929, leaving his apprentice Mario Bruiget serving Pisco Sours at the Hotel Maury. In modern times, the Pisco Sour is Lima’s national drink and served in every bar.
- 60mL Encanto Pisco
- 30mL Fresh Lime Juice
- 20mL Simple Syrup
- 1 Egg White Dash of Amargo Chuncho bitters
- Add your egg white to a boston glass.
- Dry shake the egg white to emulsify.
- Fill boston glass with ice.
- Add remaining ingredients.
- Shake and double strain into a chilled coupe glass. Garnish with a dash of Amargo Chuncho Peruvian bitters or you can use Angostura bitters.