The national origin of our next cocktail – The Pisco Sour- is debated. Both Chile and Peru lay claim to it. One of the versions of the origin of this drink is that it was created as a variation of a whiskey sour substituting whiskey for Pisco a spirit distilled from grapes another words an unaged brandy. Created by Victor Morris in the early 1920. Like the mojito and caipirihna It became an international hit.
We’re staring off with:
An egg white (as the Ramos gin fizz its going to be a frothy cocktail thanks to the egg white)
¾ oz. Lime juice
1 oz. simple syrup
2 oz. Pisco
Give it a dry shake to emulsify the egg. Another strong shake with ice. Add a few drops of angostura bitters and make a design.