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Pisco Sour

Pisco Sour
  • 2 oz Pisco
  • 1 oz Lime Juice
  • 3/4 oz Simple Syrup
  • 1 Egg white
  • 1 Dash Bitters
The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. The roots of Pisco itself reach back to the 1500s and stem from Colonial rule. The Spaniards brought the grape to the Peruvian region from Europe, but the King of Spain banned wine in the 17th Century, forcing locals to concoct a different kind of alcohol from the grape. Shake hard or blend with ice and strain into glass. The bitters are an aromatic garnish topping the finished drink, put on top of pisco sour foam. In a cocktail mixer with ice, add all ingredients. Shake well until ice is melted and serve in a cocktail glass.
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