Genuine Peruvian Pisco Sour

How to Make a Pisco Sour

By Fredy Arone, Bartender at the Sumaq Machu Picchu

Peru Pisco Sour Cocktail SUMAQ MACHU PICCHU - Wine4FoodThe original Pisco Sour recipe was created in 1916 by (surprisingly) an American bartender from Salt Lake City named Victor Vaughan Morris, who was running a bar in Lima, Peru. It quickly gained a following. Today, just about every bar or restaurant you visit in Peru will serve its own version of what has come to be the national drink; a Pisco Sour.

On a recent visit to Peru, I took a class to learn how to make a traditional Pisco Sour at the Sumaq Machu Picchu, a five-star-rated, family-owned, luxury hotel in Aguas Calientes, a small town at the base of Machu Picchu. Our teacher, Fredy Arone, lead us in the creation of this recipe.

Ingredients:

3 ounces Pisco (Fredy suggests a non-aromatic Puro Quebranta)
1 ounce lime juice
1 ounce simple sugar
1 egg white
Angostura bitters

Directions:

Using a jigger to measure out your liquids, combine Pisco, simple syrup, lime juice, and egg white in an ice-filled shaker. Shake vigorously. Strain into a chilled glass. Top with a 2 to 3 drops of Angostura bitters. So simple but so delicious! 

Disfrutar! (Enjoy)