Featuring a cocktail, its recipe and brief history!
April 8, 2021 featured cocktail...
Directions:
Blended:
Put ice, Peruvian or Chilean pisco, lemon or lime juice, simple syrup, egg white, and optional bitters in a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with 2-3 drops of Angostura bitters directly on top and a fresh lemon or lime wedge or slice on the rim of the glass.
Shaken:
Add Peruvian or Chilean pisco, lemon or lime juice, simple syrup and egg white into a chilled shaker and shake vigorously without ice. Add ice and shake vigorously once more. Strain into a chilled rocks glass or coupe cocktail glass and garnish with 2-3 drops of Angostura bitters directly on top and a fresh lemon or lime slice or lemon peel.
Non-Alcoholic
Keep the above recipe but substitute two ounces of grapefruit juice for pisco.
History
Like most drinks, there are numerous versions of it's origin. The most consistent dates back to the 1920's where Victor Morris, owner of the Morris Bar in Lima, Peru (the capital and largest city in Peru), is said to have offered the drink as one of the bar's specialties, thus giving him credit as the drink's original creator. But, it's thought his popular drink was only the basis for the Pisco Sour.
Some believe the authentic version of the drink, as it's widely known today, originated in the bar of the Maury hotel, also in the prime district of Lima, not far from the Morris Bar. The Bar at the Maury is credited for adding the egg white and then garnishing it with bitters, possibly the reason the drink really took off and became so popular among the elitists at the finest Lima hotels.
The drink is still celebrated and served today in Peru and around the world. It has been recognized in 2007 as a significant part of the Cultural Heritage of Peru by the National Institute of Culture. The dink has gained so much notoriety that every first Saturday in February, is the official Dia' del Pisco Sour (Pisco Sour Day) in Peru and every fourth Sunday of July is the nationally recognized Dia'del Pisco, also known as Pisco Day.
Last featured cocktail was the Cosmopolitan
Cosmopolitan
Next featured cocktail is the Blue Lagoon
Blue Lagoon
As always drink responsibly or try the non-alcoholic versions!
The best times in life aren't spent worrying over the past. They are spent living in the moment with great friends and family. So, get out there and enjoy the season! Just don't overdo it. Make or order this featured cocktail with or without alcohol as a perfect accent to a holiday event or a night out on the town!
RECIPE IMAGES COURTESY PIXABAY
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