Pisco Sour Cocktail @ TBI Boozy Fridays vol. 39

*Boozy Fridays presents Pisco Sour Cocktail*

Pisco is a non- aged brandy distilled from fresh wine, which is derived from specific varieties in Peru. It is named after the port it first started being traded from, 300km south of Lima in the Ica region. Pishko in Quechua (the inka language) is a seaside bird. Its also what they called the ceramic containers they stored chichi in (corn beer). Pishko, Pishku, Piscuy or Pisko, all refers to the same geographical region whether it involves birds or containers.  ( (2016)“Fine Drinking : A journal About the Art of Fine Drinking, ”)

Pisco based cocktail has fairly foggy origins as several claim to have been its creator. The most accepted tale is that it began its existence in Lima’s popular, wood panelled Morris Bar back in the early 20th century.

In this version, Victor Vaughen Morris, an American who moved to Peru for the mining trade in 1903, opened the Morris Bar and first made the drink as an alternative to the Whiskey Sour. The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white.

Despite a decrease in exports due to the Prohibition in th US , Pisco Sour makes its way to the east coast and to famous spots like la Fonda Del Sol in New York.

Pisco Sour Formula:

– 50ml Primero Quebranta  Barsol Pisco de Peru

– 5ml Fresh Lime Juice

– 20ml Sugar Syrup

– 10ml Egg White

– 2 Dashes Old Fashioned Fee Brothers Bitters

Method: Fisrt Dry Shake and second Shaking with ice

Glass:  Coupet

Garnish: Lemon peel