Earliest reference to a drink with the recipe of what is now known as a pisco sour was in a 1903 Pamphlet about Creole cooking. However, it was in 1915, when Victor Vaughen Morris Jones opened his bar “Morris’ Bar” in 1916 in Lima, after having immigrated from Salt Lake City USA when word of this cocktail started to spread.Seemingly just a Whisky Sour with a Pisco base, it is exactly that wonderful, aromatic spirit that drives this drink. Distilled from grapes, quality examples have a wonderful, flowery, complex taste and aroma, and a good Pisco sour amplifies these tastes into an all-year, every day refresher. Pisco Wars between Chile and Peru have been fought, but we are using the Peruvian liquid here, and to good effect.Peruvian Pisco is distilled in one go, may not receive any oak aging and may have no additives after distillation, not even water (!). It comes in different styles, usually indicating the type of grape used. PiscoGuerra is a Quebranta with grapes from the Ica region and contains nothing but these grapes, capturing their tasty elements.Another Peruvian element we are adding is the Amargo Chuncho bitters, Peruvian bitters that just scream to be used in this drink, or more accurately, on top of this drink.Locals tend to blend the drink, and i think that tastes just wonderful as well. But for me the real deal is shaken and served straight-up with 5 drops of the aforementioned bitters on top. If you feel Picasso-like *or Zapata-like to stay in theme!* feel free to make a drawing of the bitters by sliding a skewer through them.I personally love to serve this drink in a champagne flute. For me it gives the drink a fantastic fancy look, but of course a rocks or sour glass or a coupe will work as well.Using fresh ingredients, this is a pretty fool-proof drink. To mimic Peruvian local limes, and as a nod to the original sour recipe, i use both lime and lemon juice. Best of both worlds, eh?Finally, be sure to look as excited (maniacal? thirsty?) about this drink as i do after tasting it. SALUD!Pisco Sour 60 ml PiscoGuerra15 ml fresh lemon juice15 ml fresh lime juice15 ml 2:1 Sugar water1/2 egg whiteShake over ice cubes, dry shake and pour in chilled champagne flute. Garnish with 5 drops Amargo Chuncho.
Author: Timo Janse