Pisco Sour 25 - 50 Servings

Alcoholic
Classic Cocktail

 

1 Liter/ 33.82 f.OZ (US)
8,9% Alc. Vol. per Cocktail
Amount of Alcohol from Base 40% Alc. Vol.


One Bottle serves 25-50 Cocktail Portions of Alcohol Fruit-flavored Cordial.
Considering the Volume of the Ice Cubes the Bar Tender can serve up to 50 Cocktail Portions per Bottle.


Cocktail Preparation:
1.4 oz/ 40 ml Base + 4.8 oz/ 140 ml Lime Juice, shake well with Ice and strain into a Glass filled with fresh Ice Cubes, garnish with fresh Fruit and serve. 

Note: The Egg-White is already Part of the Base.


Cocktail-History


Until a few days ago, if you had asked about the history of the Pisco Sour, it would have answered that the Pisco Sour was invented by Victor Morris at his bar in Lima during the 1920′s. And though Chile also claims to have invented the Pisco Sour, documents such as printed advertisements or his bar’s register show that Pisco Sours were being served at the Morris Bar before anywhere else. But a recent discovery of a Peruvian cookbook from 1903 made questioning everything it was thought known about the origin of the Pisco Sour. This cookbook, Nuevo Manual de Cocina a la Criolla (Lima 1903), suggests that the origin of the Pisco Sour may be a traditional creole Cocktail made in Lima over 100 years ago.

It all started with a tweet by Franco Cabachi from Pitahaya Bar in Lima, in which he posted a picture of a Peruvian cookbook from 1903 which had recipes for two of the cocktails in the book. The one that caught my eye was simply titled “Cocktail” — this is the approximate translation:

"An egg white, a glass of Pisco, a teaspoon of fine sugar, and a few drops of lime as desired, this will open your appetite. Up to three glasses can be made with one egg white and a heaping teaspoon of fine sugar, adding the rest of the ingredients as needed for each glass. All this is beaten in a cocktail shaker until you’ve made a small punch."

Doesn’t that sound like the Pisco Sour? Absolutely. It has all the ingredients with the exception of the Angostura bitters and perhaps ice. Also, it uses fine sugar instead of simple syrup. And, in the style of the book, it has no specific measurements, rather it’s made to-taste. Despite the obvious similarities it’s interesting that this cocktail is not yet called the Pisco Sour.

 


Classic Recipe:

4,5 cl Pisco "Quebranta"
3 cl Lemon Juice
2 cl Cane Sugar Syrup
1 Egg White
Dashs of Angostura Bitters on top