Pisco Sour

The Pisco Sour is South America's greatest cocktail contribution and the source of heated debate between Peru and Chile over its origins. Created in the 1920s by American bartender Victor Morris at his Lima bar, this elegant sour combines pisco (grape brandy), fresh lime juice, simple syrup, egg white, and Angostura bitters to create a frothy, citrusy masterpiece. The egg white creates silky foam topped with aromatic bitters drops, making the drink as beautiful as it is delicious. Served in a chilled coupe or rocks glass, the Pisco Sour represents Peruvian drinking culture, South American pride, and the sophistication of pisco. The drink embodies Lima bar culture, the craft of proper sours, and international cocktail diplomacy (both Peru and Chile claim it as their national drink). The Pisco Sour's grape-forward spirit, citrus brightness, silky texture, and aromatic bitters create complex, elegant drinking. The cocktail demands quality ingredients: good pisco (Peruvian quebranta or Chilean pisco), fresh lime juice (or lemon in Chilean versions), proper egg white foam, and Angostura bitters for aroma. The drink represents South American cocktail culture, pisco appreciation, and the beauty of national pride in cocktails. Whether served in Lima or Santiago, the Pisco Sour delivers South American sophistication.