The Peruvian Pisco Sour Cocktail recipe showcased in this recipe is a classic South American cocktail which dates back to the 1920's in Lima, Peru. Pisco beverages have been around since the 1700's. An American bartender by the name of Victor Vaughen Morris opened the bar Morris' Bar in 1916. After four years of experimenting, he found the perfect recipe by adding egg whites and Angostura bitters.
1LimeZested for garnish - one lime will garnish 4-6 drinks
Gather your ingredients and get all of your utensils ready. You'll need a blender, citrus squeezer, measuring cup, zesting tool, paring knife, cutting board, and martini glasses.
If you are going to zest your limes for garnish, its a good idea to do that before you slice them in half and reduce food waste.
Squeeze limes into measuring cup until you have the appropriate amount. Pour into blender.
Measure out the Pisco Sour and pour into blender.
Measure your simple syrup and add to blender.
Carefully break open your egg[s] and retrieve the egg white needed.
Once all of the ingredients have been added to the blender, begin it slowly, then slowly increase speed. I begin at low and move up to 3 or 4 (out of 10). Once the egg has become frothy, turn the blender off.
Get your martini glasses ready! Add ice cubes before pouring the blended mixture.
Pour the blended mixture into the cocktail glasses and add Angostura bitters.
Enjoy thoroughly. The courteous cheer is a simple "Salud!"
I usually am able to make 15 cocktails per bottle of Pisco Sour.
It is traditional to "rinse" the last bit of your cocktail with half a shot of Pisco Sour and drink before disposing of your glass.