The Pisco Sour is a drink one might see and think of it as the odd step sister of the margarita, however it's actually a spin off of the classic whiskey sour. Despite this it is nothing short of delicious, and being that it is also our founders favorite drink, we thought we'd describe just how delectable the drink really is.
Written by: Aaron Ruiz
Photo credit: petitbar.co
The true origin of the Pisco Sour isn't necessarily set in stone. In fact, Chile and Peru have both fought for this libations birth rights for quite some time. Originally the two countries were part of the same territory so it only makes sense that both countries claim it as their official national drink.
Despite this constant battle of the Pisco, the European Commission has recognized Peru as the official creator of the libation. The entire nation of Peru celebrated upon hearing the news with a celebratory, you guessed it, Pisco sour.
There are some variations in the two countries Pisco sour. For starters, even with the production of the alcohol, Chile often adds water to their fermentation process, however this is outlawed in Peru and strictly forbids the adding of water to the production of their alcohol. Probably the most obvious distinction is the lack of white foam on top of the Chilean version of the drink because they do not include egg white or Angostura bitters. Peruvians however do add both as well as an optional cinnamon garnish dusted on top. In case you're unsure of which might be the better choice, it won't hurt to try both.
1oz Lime juice
1 Egg white
1/2oz simple syrup
2-4 dashes of Angostura bitters
*Optional cinnamon garnish