{"id":492,"date":"2017-10-10T12:10:13","date_gmt":"2017-10-10T12:10:13","guid":{"rendered":"https:\/\/www.enigmaperu.com\/blog\/?p=492"},"modified":"2026-10-23T12:01:53","modified_gmt":"2026-10-23T12:01:53","slug":"the-pisco-sour-a-peruvian-delight","status":"publish","type":"post","link":"https:\/\/www.enigmaperu.com\/blog\/the-pisco-sour-a-peruvian-delight\/","title":{"rendered":"The Pisco Sour: A Peruvian Delight!"},"content":{"rendered":"\n
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The\u00a0Pisco Sour<\/em>\u00a0is an alcoholic cocktail of Peruvian origin. It is, by many, considered to be a South American classic and probably one of the world\u2019s most underrated cocktails!<\/p>\n\n\n\n

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History<\/strong><\/h2>\n\n\n\n

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru. The most accepted tale is that it began its existence in Lima\u2019s popular, wood-paneled Morris Bar back in the early 20th century.<\/p>\n\n\n\n

Victor Vaughen Morris, an American who moved to Peru for the mining trade in 1903, opened the Morris Bar and first made the drink as an alternative to the Whiskey Sour. The modern version of the Pisco Sour wasn\u2019t born until the late 1920s, when bartender Mario Bruige added Angostura bitters and egg white.<\/p>\n\n\n\n

However, the Pisco Sour can trace its origins much further back to the creation of its base: the strong, brandy-like liquor, Pisco. The famous cocktail even has its own day and Pisco Sour Day is celebrated every first Saturday in February.<\/p>\n\n\n\n

READ ALSO: <\/strong>The Craft Behind Peru\u2019s Pisco<\/a><\/p>\n\n\n\n

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Ingredients<\/strong><\/h2>\n\n\n\n
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\u2022 Pisco<\/em>: <\/strong>A Peruvian unaged brandy, made with leftover wine grapes, is the main ingredient.<\/p>\n\n\n\n

\u2022 Egg white<\/em>: <\/strong>Essential in this cocktail! Egg whites provide very little flavor but so much texture, making it really smooth and silky. It also provides a lovely white topping for the cocktail.<\/p>\n\n\n\n

\u2022 Angostura Bitters<\/em><\/strong>: The bitters are a quintessential and definitive ingredient for this classic cocktail. Its main use is decoration and to provide an aroma other than egg white.<\/p>\n\n\n\n

\u2022 Lime juice<\/em>: <\/strong>Freshly squeezed lime juice is best; it adds a tangy citrus flavor to the cocktail. The use of lemons or limes was much debated in the early days due to the confusion that Peruvians had with their limes, lemons!<\/p>\n\n\n\n

\u2022 Sugar syrup<\/em>: <\/strong>Homemade, definitely better than just using caster sugar!<\/p>\n\n\n\n

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How to Make a Pisco Sour?<\/strong><\/h2>\n\n\n\n
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The Peruvian cocktail is quite easy to make!<\/p>\n\n\n\n

Recipe:<\/em><\/h4>\n\n\n\n