Dish · peruvian
Pisco Sour
Pisco is shaken hard with lime juice, sugar, and egg white until frothy, then poured over ice with a few drops of bitters on top.
Where it comes from
The pisco sour was developed in Lima bars in the early twentieth century, adapting the whiskey sour format to Peru's grape brandy; Peru and Chile still dispute which country's pisco the drink belongs to.
What cooks argue about
The fight is over the egg white: a hard dry shake without ice first builds the foam properly, while skipping that step leaves a thin, unstable head.
Versions
Nobody has published a pisco sour here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg