The pisco sour, a whiskey sour variation, was invented by Victor Morris in Lima, Peru, in the early 1900s. He likely used lime juice, but some pisco sours today use lemon while others use both. Shaking first without ice (a.k.a. dry-shaking) emulsifies the egg white and gives the drink an airy texture. Slideshow:  Beautiful Cocktails 

Food & Wine
July 2015

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Recipe Summary

total:
5 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a cocktail shaker, combine the pisco, lime juice, Simple Syrup and egg white and shake vigorously. Fill the shaker with ice and shake again. Strain into a chilled coupe. Dot the drink with the bitters and draw a straw through the drops.

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