The Pisco Sour: A History

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3rd January 2013
3 min read
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The Pisco Sour is a wonderful cocktail hailing from South America, specifically Peru and Chile. The drink was first mixed in Lima, the capital of Peru, in the early 1920s by an American bartender named Victor Vaughn Morris. He opened Morris' Bar in Lima in 1916, and this is where the Pisco Sour took off. The Pisco Sour uses pisco as its base liquor. Pisco is a faintly yellow or clear grape brandy, found in regions that grow grapes for winemaking. Pisco became popular in the 16th century among Spanish settlers in South America. The other ingredients in a Pisco Sour beyond its base liquor, pisco, can vary greatly.
Many versions of the Pisco Sour exist today, and it has become popular outside of South America since its invention, and both Peru and Chile continue to name the Pisco Sour as their national cocktail.

THE PERUVIAN PISCO SOUR


Peru's Pisco Sour varies from Chile's; each uses different ingredients. The Peruvian Pisco Sour is made from Peruvian-made pisco, plus egg white, bitters, lime juice, and simple syrup as a sweeter. The drink is served with ice and is not aged.

THE CHILEAN PISCO SOUR


The Chilean edition of the Pisco Sour drink uses pisco made in Chile, of course, as well as lemon juice, powdered sugar, egg whites, and it is also served with ice. The Chilean Pisco Sour is typically aged, as opposed to its Peruvian relative.

ADAPTATIONS


Various adaptations of both the Peruvian and Chilean Pisco Sour exist in both countries. In Peru, many editions of the cocktail utilize tropical fruits native to Peru like maracuya. The Mango Sour, a Chilean Pisco Sour incorporating mango, and the Aji Sour, which includes extremely spicy green chili peppers, are both popular in Chile. The Piscola is another commonly found cocktail in Chile; it mixes a traditional Pisco Sour with Coca-Cola, creating an entirely different drink.

OTHER PISCO DRINKS


Other cocktails can be made with pisco beyond the traditional Pisco Sour, including Pisco Punch, a drink hailing from California and first made in the 1800s with pineapple and simple syrup. The Serena Libre is another pisco cocktail that is much sweeter than a typical Pisco Sour, using papaya juice and sugar to sweeten the drink.

CONTROVERSY


There is much controversy about the actual origins of the Pisco Sour, and both Peru and Chile claim that their nation is the home of the first Pisco Sour cocktail. In Chile, myth has it that an English steward first created the Pisco Sour in Chile and then brought the cocktail recipe to Peru. Both countries hold a national Pisco Sour day and celebrate it as their specialty drink.

RECIPE


2 oz Pisco
1 oz Lemon Juice
1/2 oz Sugar Syrup
1 oz Egg white
1-2 dash Angostura Bitter

Shake all the ingredients except the bitters in a cocktail shaker with ice. Shake until the outside of the shaker becomes frosted then strain into a lowball glass. Dash a couple of dashes of Angostura bitters over the top and serve.

 

Shrink Expand recipe card

Highball glass

Microbadges

Cocktail Of The Day
100 Cocktails To Try Before You Die
100 Cocktails To Try Before You Die (Part 2)
Base ingredient
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Pisco
Calories
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115 calories
Garnish
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Pineapple
Alcohol content
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15.75% | 2 units *

<p>The Pisco Punch is a delightful cocktail with a rich history hailing from San Francisco during the Gold Rush era. A refreshing concoction, the Pisco Punch is a vibrant fusion of sweet and citrus flavors, combining the floral notes of Pisco—a grape brandy from Peru and Chile—with the tropical sweetness of pineapple juice.</p><p>The addition of orange and lemon juices adds a bright acidity, while sugar syrup provides a smooth sweetness to balance the drink. Cloves introduce a warming spice that quietly hums in the background, subtly enhancing the fruity profile.</p><p>Traditionally served in a highball glass, this punch is often finished with a splash of champagne, bringing a touch of effervescence that turns it into a festive and elegant beverage perfect for various occasions. The colorful medley of ingredients and flavors makes the Pisco Punch a timeless favorite that continues to charm cocktail aficionados around the world.</p>

Ingredients

Method
How to make a Pisco Punch

Serves 1 · Takes 3 minutes
Muddle the cloves in a base of a cocktail shaker before adding the other ingredients (except the champagne)
Add ice and shake well before straining into an ice-filled highball glass
Top up with champagne
Garnish with a pineapple wedge and serve
View the full recipe
Shrink Expand recipe card

Lowball / rocks glass

Base ingredient
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Pisco
Calories
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101 calories
Alcohol content
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16% | 2.4 units *
Details
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Classic

<p>Since 2003, Chile has celebrated national Piscola Day on February 8. The Piscola is a popular and refreshing cocktail hailing from South America, particularly celebrated in Chile and Peru.</p><p>This beloved beverage combines the distinct grape-based spirit, Pisco, with the sweet and fizzy touch of cola, and is enhanced with a dash of Angostura Bitters for added depth. Typically served in a cocktail glass, the Piscola offers a perfect balance of flavors that is both invigorating and smooth, making it a favorite choice for social gatherings or a relaxing evening.</p><p>Its easy-to-love taste profile and simple elegance have cemented the Piscola's status as a classic cocktail in the South American cocktail scene.</p>

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Ingredients

Method
How to make a Piscola

Serves 1 · Takes 3 minutes
Start by adding pisco and bitters to a glass filled with ice, making sure the ice cubes are well distributed for an even chill
Gently top off the glass with cola, being careful not to overpour or disrupt the ice
Give the mixture a brief stir for about 10-15 seconds, just enough to combine the flavors but keep the fizz alive
Enjoy your carefully crafted cocktail immediately to savor the balance of sweetness and bitterness
View the full recipe
Shrink Expand recipe card

Lowball / rocks glass

Microbadges

IBA Official Drink
Cocktail Of The Day
100 Cocktails To Try Before You Die
Base ingredient
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Pisco
Calories
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166 calories
Garnish
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Mint
Alcohol content
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22.64% | 2.4 units *

<p>Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. ~ Wikipedia</p>

Ingredients

Method
How to make a Pisco Sour

Serves 1 · Takes 3 minutes
Add all the ingredients except the bitters to a cocktail shaker with ice
Shake until the outside of the shaker becomes frosted then strain into a chilled lowball glass
Add a couple of dashes of Angostura bitters over the top, garnish with some mint leaves and serve
View the full recipe

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