Chile and Peru bicker fiercely over the birthright of the Pisco Sour, but by most accounts, the drink originated with an American. Expat bartender Victor Morris is believed to have concocted the frothy, smooth cocktail in his Lima bar in the 1920s. Blending pisco, lime juice, egg white and Angostura bitters, the Pisco Sour is simultaneously earthy, sweet and tart—a cocktail worth fighting over.
- 2 oz Pisco
- 1 oz Fresh lime juice
- 1/2 oz Simple syrup
- 1 Egg white
- Garnish: Angostura bitters
Add all ingredients into a shaker with ice and shake vigorously.
Strain into a chilled rocks glass over fresh ice. (Alternately, you can pour it neat into a Nick & Nora glass.).
Garnish with 3 drops of the bitters. Using a straw, swirl the bitters into a simple design.