Pisco Sour, Perú's iconic drink

Pisco Sour is a drink that fills Peruvians with pride. It is a cocktail made with lime juice, cane sugar, and Pisco. It is enjoyed throughout Perú and always serves to open celebrations, whether among friends or at more formal events. This cocktail is highly alcoholic (45 degrees) and yet it drinks like fruit juice, so delicious is its taste! This high alcohol content comes from the fact that Pisco is considered a spirit, distilled from grapes.

The origins of Pisco Sour in Peruvian gastronomy

Pisco Sour is a cocktail that traces its roots to Perú's colonial past, around the 18th century. But at that time, the recipe was not yet the one we know today—it was simply made by mixing Pisco with lime juice. Gradually, the recipe evolved to include other ingredients such as pineapple juice… but the modern form of Pisco Sour, and above all the name "Pisco Sour" itself, emerged in the 1930s.

At that time, the Morris bar in Lima created its own recipe for an alcoholic cocktail based on Pisco, which it named Pisco Sour. The drink quickly spread to other restaurants in the Peruvian capital and enjoyed great success, eventually conquering the rest of the country to become the nation's signature drink.

A taste of Peruvian cuisine: The Pisco Sour recipe!

Ingredients

• 3 measures of Pisco
• 1 measure of fresh lime juice
• 1 measure of cane syrup
• 1 egg white
• Ice cubes
• A pinch of cinnamon

How to prepare Pisco Sour

1. Pour 3 measures of Pisco into a blender, add one measure of fresh lime juice, then one measure of cane syrup. Add a few ice cubes to the mixture and blend.

2. Separate an egg white and pour it into the preparation, then blend again for a few seconds.

3. Pour the Pisco Sour into a glass, making sure you have a layer of white foam on top. Sprinkle with a touch of cinnamon, serve, and...

... and savor it with moderation