Ingredients
3 oz. BarSol Pisco Puro Quebranta
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
½ Egg White
Angostura Aromatic Bitters
How to make it
In a shaker, add all ingredients except the bitters. Dry shake for 30 seconds to emulsify the egg white. Add 4-5 ice cubes and shake again for another 30 seconds in order to chill contents. Double strain into a cold glass. Garnish with 1 to 3 drops of Angostura Aromatic Bitters on top of foam.
Comments
This elegant cocktail was invented by Victor Morris at his famous Morris Bar in Lima – Perú in 1916. From the first time it was served it became a favorite among the Bar patrons. Upon his death in 1929, his disciple bartenders moved to the bars of prominent hotels in downtown Lima. One of them was the Hotel Maury, whose bartenders are credited for making the Pisco Sour extremely popular in the decade of the 1930’s.
