The Pisco Sour is said to have bean created by Victor Vaughen Morris, an American expat who moved to Peru to work for the Cerro de Pasco Railroad. According to legend he ran out of whiskey when he was to make 5,000 Whiskey Sours to celebrate the inauguration of a new railway line. He found the solution in substituting the whiskey for pisco.

In 1916 Morris left the railway business and moved to Lima to open his own bar, simply called Morris’s Bar. One of his bartenders Mario Alfonso Bruijet Burgos added bitters to the cocktail making it what it is today.

That said, a cookbook called ”Nuevo Manual de Cocina a la Criolla”, published in Lima in 1903, presented a cocktail with all the same ingredients save bitters. That means the cocktail was clearly already around when Victor Morris moved from Salt Lake City to Peru in 1903.

The Pisco Sour is so celebrated it even has its own day. Pisco Sour Day is celebrated on the first Saturday of February.

The glass is called Fabulös (Fabulous in English) and was designed by Gunnel Sahlin in 2009.

Pisco Sour

2 parts Pisco

1 part Lime juice

1/2 part Sugar syrup

1/2 Egg white

Shake Pisco, lime juice, sugar syrup and egg white without ice (dry shake). Add ice and shake again. Strain into glass and add three to five drops of Angustura bitters.