Born out of Lima, Peru in the early 1900s by bartender, Victor Vaughn Morris, the Pisco Sour is a pre-Prohibition classic. Victor Morris was an American immigrant who, in 1916, opened Morris’ Bar in Lima. The Whiskey Sour was the fashionable drink, however, reportedly Morris was lacking sufficient whiskey and substituted Pisco, the local spirit, and thus Pisco Sour was created.
The Pisco Sour is a blend of frothy egg white, zesty citrus juice, simple syrup, Pisco, and its signature three drops of Angostura bitters. Pisco is a grape-distilled spirit in the brandy family and is limited to production in specific regions in Peru and Chile. The grapes used in making it can vary, resulting in each Pisco having its unique flavor. Peru and Chile both claim the Pisco Sour as its national drink.
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