Peruvian Pisco Sour history and preparation

Peruvian Pisco Sour: history and preparation


Today we will take a brief tour through the history of pisco sour, an emblematic drink of Peru, and the most requested by tourists who come to these Inca lands. Of course, we will take some time to review the best recipe to prepare it at home. Are we ready? Read on to the end.

The history of the Pisco Sour

The Pisco Sour, one of the most representative cocktails of Peru, is made with pisco and lemon juice. Its name comes from the words "pisco" which is a kind of grape brandy, and "sour" which refers to cocktails or long drink, since it includes lemon in the recipe.

The first one is in the magazine Limeñas Hogar of September 1920 and in Mundial of 1921. In addition to an advertisement in the weekly magazine The South Pacific Mail of Valparaíso, Chile, in July 1924, where the Morris Bar, located in the capital of Lima, is promoted.

Who invented the Pisco Sour?

The real Pisco Sour was invented in Peru by the American Victor V. Morris, in 1916. He was the owner of the famous Morris Bar, on Boza Street in Jiron de la Union, in the historic center of Lima.

The original recipe consisted only of pisco brandy, Peruvian lime juice and gum syrup. Additional additions such as egg white and Angostura bitters were added in the 1920s.

Ingredients of Peruvian Pisco Sour

  • 3 measures of pure Pisco Quebranta
  • 1 measure of gum syrup
  • 1 measure of lime juice
  • 1/6 measure of egg white
  • 4 ice cubes
  • Angostura Bitters.

Preparation of Pisco Sour

  1. Place the ice cubes.
  2. Add the lime juice, gum syrup, pisco and egg white.
  3. Mix in a shaker.
  4. Pour the mixture into a glass.
  5. Add Angostura bitters.
  6. Serve.
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