How To Make A Pisco Sour
If you’re looking for a delicious new drink to try out with your friends, look no further than Pisco Sour and Piscola, two drinks highly coveted by both Peruvians and Chileans alike. Claimed as their “National Drink”, Pisco serves as the base liquor derived from grapes, and received its name from the Peruvian port of… you guessed it – Pisco!
While Pisco has been around since at least the mid-1700s, the Pisco Sour didn’t come into play until the early 1920s. Historians believe that an American bartender by the name of Victor Vaughn Morris, who lived in Peru for several decades, enjoyed experimenting with new drinks and decided to create a twist on the Whiskey Sour for his friends. He developed the Pisco Sour and the drink has since been the staple cocktail of Peruvian and Chilean bars ever since.
Want to give it a taste? Try the two recipes below! Note: The Peruvian recipe includes egg white and bitters, which the Chilean recipe does not.
How to Make a Pisco Sour
Ingredients
- 2.5 ounces of Pisco
- .5 ounce of Simple Syrup
- .75 ounce of fresh Lime Juice
- 1 Egg White
- 3 drops of Angostura Bitters
Preparation
Fill a cocktail shaker with ice, Pisco, simple syrup, lime juice, and egg white. Cover and shake vigorously for 15 seconds, then strain into highball glass or champagne flute. Shake in a few drops of Angostura Bitters, garnish with a lime wheel, and serve!
How to Make a Piscola
Ingredients
- 1.5 ounces of Pisco
- 4.5 ounces of Cola
Preparation
Fill a highball glass with 3-4 cubs of ice, pour in the Pisco, fill to top of glass with cola, and serve!
If you’re not a “sour” fan like myself, I recommend giving the Piscola recipe a chance, as that has been my drink of choice in Chile. Also, you’ll likely want to have more than one, so please be safe and drink responsibly!
Cheers!
