In 2003, Peru created the "Día Nacional del Pisco Sour" or (National Pisco Sour Day), an official government holiday celebrated on the first Saturday of February.
Pisco sours in my opinion are one of the most delicious cocktails and great for pairing with food. I personally like to pair it with seafood. Considered a South American classic, pisco sours can be mistakenly said to have come from Chili. Pisco originated in Peru, and the proof is there. The oldest known mentions of the pisco sour are from a 1921 magazine attributing Morris as the inventor in a 1924 advertisement for Morris' Bar. As he was the originator I have used his recipe for years now and literally have been asked if I was Peruvian because of the quality and attention to detail.
So how do you make a Pisco Sour?
Well first we must talk about what pisco is exactly. Pisco comes from wine making regions in Peru and Chile. It is typically colorless and sometimes has a slight yellowish or amber color. Pisco is technically an un aged brandy which comes from the distillation of recently fermented Peruvian grape musts and juices. Muscat grapes to be specific.
Number one rule in making a pisco sour is to use lime not lemon. Very common mistake and it makes all the difference. Fresh squeezed lime too, not the store bought stuff. Pull out your big guns and start squeezing fresh juices. You will thank me later. The ingredients you will need will be Pisco from Peru of course, Fresh limes, Sugar, Egg's, and Angostura Bitters. You can find the bitters and my favorite Pisco here: Macchu Pisco - Angostura Bitters
You will need a shaking tin, and have ice ready for your cocktail.
Add all ingredients into cocktail shaker:
2oz Macchu Pisco
1oz Fresh Pressed Lime Juice
1oz Simple Syrup - (Bring equal parts of water and sugar to a boil)
1 Egg White - (Yes egg white, it is part of the cocktail and there is no sour without the egg white.)
Add ice to your cocktail shaker and shake well. Get ready we will shake again! Now strain the cocktail back into your smaller shaking tin. Dump the ice and re-seal your shaker. Shake again with out ice. This is called a "dry shake." After shaking well again you can now pour it into you cocktail glass without ice. Garnish with three dashes of angostura bitters and serve. Cheers!