Celebrate Pisco Sour day on February 4th
The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. But the pisco sour cocktail is said to have been invented by a North American bartender, Victor Morris, ("Gringo Morris") in the 1920's, at The Morris Bar in Lima, Peru. Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February.
Prep Time: 10 minutes Ingredients: 1/2 cup sugar 1/4 cup water 1/2 cup key lime juice 1 1/2 cups pisco 3 egg whites 1 1/2 cups ice Angostura Bitters
Preparation: Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool. Place sugar syrup, lemon juice. pisco, and ice in a blender, and mix well. Add the egg whites and mix until just frothy. Serve in small tumblers, with a dash of bitters in the middle of the foam.
Tip: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less "fuerte". The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave them out. Serves 6-8