The Pisco Sour was created by an expat American named Victor V. Morris who traveled to Lima, Peru in the early-20th century to open a saloon. (Lima was something of a boom town in those days due to the mining industry.)
A variation on the Whiskey Sour, Morris supposedly first mixed his version using the native spirit on July 28, 1904. Of course, as with the Daiquiri, attributing the origination of a relatively simple cocktail to just one person at one particular time is problematic.
But if nothing else, Morris was a significant figure in the standardization and popularization of the Pisco Sour, and for that he certainly deserve praise.
Pisco Sour
Ingredients
- 2 oz. Pisco
- 1 oz. Fresh Lime Juice
- 3/4 oz. Simple Syrup
- 1 Fresh Egg White
- Lime Wheel, for garnish
- Angostura Bitters, for garnish
Instructions
- Dry shake ingredients without ice first, then add ice and shake again. Strain into a highball glass. Garnish with a lime wheel and a few drops of Angostura bitters. If desired, some fresh nutmeg can be grated on top.
Recipe from Professor Cocktail: professorcocktail.com