International Pisco Sour Day

Today is International Pisco Sour Day!

It's celebrated on the first Saturday in February in honor of Peru's national drink, the Pisco Sour.

Pisco is a grape brandy produced in Chile and Peru. It came about in the 16th century when the conquistadores who had colonized the region began to grow grapes to make wine. The results were then distilled to create pisco.

• 2 oz. #pisco

• 1 oz. fresh #lime juice

• 1/2 oz. simple syrup

• 1 egg white (or, powdered egg white if preferred, I won't tell on you...)

• Garnish: #AngosturaBitters
  

  • Add pisco, lime juice, simple syrup, and egg white into a shaker and dry-shake (without ice) vigorously.

  • Add ice and shake again until well-chilled.

  • Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)

  • Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick, or similar implement, swirl the bitters into a simple design.

RAW EGG WARNING!

Consuming raw and lightly cooked eggs poses a risk of food-borne illness.

#InternationalPiscoSourDay #PiscoSourDay #PiscoSour

"Chile and Peru bicker fiercely over the Pisco Sour’s origin (and that of pisco, too), but by most accounts, the drink’s genesis is tied to a United States citizen. Expat bartender Victor Morris is believed to have concocted the frothy, smooth cocktail at his Lima bar around 1915 or perhaps the early 1920s. Blending pisco, lime juice, egg white, and Angostura bitters, the Pisco Sour is earthy, sweet, and tart—a cocktail worth fighting over." --@liquor