Let’s raise a glass in honor of National Pisco Sour day!
The Pisco Sour originated in Lima, Peru in the early 1920s by bartender Victor Vaughn Morris, an American who had lived in Peru for several decades. His saloon, Morris’ Bar was popular with both the Peruvian upper class and English-speaking foreigners. Morris often experimented with new drinks, and developed the Pisco Sour as a variety of the Whiskey Sour.
Morris used advertisements to promote his bar and iconic invention. The oldest known mention of the Pisco Sour comes from an April 22, 1921, edition of the Peruvian magazine Mundial. In the magazine, not only is the Pisco Sour described a white-colored beverage, but its invention is attributed to “Mister Morris”
And the best part? It’s still tasty today.
Porton Pisco Sour
1 1/2 parts Porton Pisco
1/2 part fresh lime juice
1/2 part simple syrup
1/4 part egg white
Shake ingredients with ice. Strain into chilled glass. Garnish with a dash of bitters
When creating a traditional pisco sour, the biggest difference can be made with the lime juice. It’s always best to use fresh squeezed lime juice in pisco sours, as it really enhances the flavor of the cocktail.
What’s the best way to get the egg whites frothy?
The best trick to using egg whites at home, is to first dry shake all the ingredients together without ice, and then shake again with ice. By dry shaking the ingredients together without ice, the egg whites get that nice, frothy texture.
Don’t worry about using egg whites. Mixologists have been crafting cocktails with egg whites for years. The alcohol in the cocktail will kill any bacteria (if there was any present!) from the egg white.
Pisco Porton – DOUBLE GOLD SAN FRANCISCO SPIRITS COMPETITION 2012. Portón is a grape based ultra-premium white spirit that is distilled to 86 proof and handcrafted to ensure a smooth and complex flavors.