Peruvian Pisco Sour

The Pisco Sour is the official drink of Peru; there is even a National Pisco Sour Day, celebrated the first Saturday in February. Pisco brandy was first established by Spanish conquistadors, who planted grape vines as they traversed the mountainous terrains of Chile and Peru—and Chile also claims the Pisco as a national treasure. There is good reason for the debate, as Pisco was the first distilled spirit in the New World. The now-classic Pisco Sour was created in the 1920s by ex-pat American bartender Victor V. “Gringo” Morris at the Morris’ Bar in Lima, as a local variation on the Whiskey Sour. The cocktail became a favorite among the locals and quickly spread up the West Coast of America as far north as San Francisco, where it was popular by the late 1930s. This version contained pisco brandy, egg white, lime juice, simple syrup, and aromatic bitters served frothy and straight up. A specific kind of lime called Limon de Pica is the right ingredient for the Peruvian classic. Some places in Peru grate nutmeg or cinnamon on top of the cocktail to finish it; our version includes the nutmeg. The Peruvian Pisco Sour is the perfect brunch companion as a restorative drink: musky and clean, with a rich texture and alluring bitters.