How to Make a Pisco Sour
By Fredy Arone, Bartender at the Sumaq Machu Picchu
The 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.
3 ounces Pisco (Fredy suggests a non-aromatic Puro Quebranta)
1 ounce lime juice
1 ounce simple sugar
1 egg white
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!