Ingredients:
2oz. Pisco
.5oz lemon juice
.5oz lime juice
.75 simple syrup
1 egg white
Process:
Shake with ice, strain into a coupe glass, and garnish with angostura bitters.
While generally credited to Victor Morris, a bartender from Salt Lake City who moved to Lima in 1903 and opened Morris' Bar in 1916, the true origin of pisco—and by extension, the Pisco Sour—remains hotly contested between Peru and Chile.
The story of this spirit begins in the 1500s, when Spanish colonizers introduced winemaking to the indigenous peoples of Peru and Chile. Locals began producing a grape-based brandy known as aguardiente de uva, with each region developing its own distinct techniques and styles. It wasn’t until the 1600s, when barrels shipped from the Port of Pisco (in Peru) began bearing the port’s name to indicate their origin, that the word “pisco” started gaining traction. By the 18th century, it had evolved into the commercial term for this uniquely South American spirit.
The Famous Cocktail, The Pisco Sour has roots in both Peru and Chile. While Victor Morris is often credited with creating the cocktail as a South American twist on the classic Whiskey Sour, it was Peruvian bartenders like Mario Bruiget who helped refine it into the version many recognize today—incorporating egg white and bitters to achieve its signature frothy texture and layered flavor. The Chilean variation, on the other hand, offers a bright, elegant expression of the drink, typically made with only pisco, lemon juice, and sugar. Its more spirit forward profile and bold citrus character highlight the natural qualities of Chilean pisco, making it a refreshing and equally celebrated interpretation.