The Pisco Sour was created around 1920 as an American ex-pat’s local take on a whiskey sour. It may appear plain, but once you experience the aromatic fruitiness and soft floral notes of Peruvian pisco – brandy made from grapes – coupled with a frothy egg white, tangy citrus and sweet simple syrup, you’ll see why the Pisco Sour has become the national drink of Peru. To make your own: Mix 2 ounces pisco (BarSol or Portón are great options.), 3?4 ounce fresh lemon juice, 3?4 ounce simple syrup and 1 egg white in a shaker. Add ice and shake vigorously until your hands freeze. Strain into a cocktail glass and top with 3 dashes of Angostura bitters.
This article appears in September 2014.
