Pisco Sour

IBA

Claimed fiercely by both Peru and Chile, the Pisco Sour was formalized in Lima in the early 1920s by American bartender Victor Vaughen Morris, who adapted the classic sour formula to the South American grape brandy he had available. Pisco's distinctive floral, fruity character — unlike any European brandy — gives the drink a unique identity, while egg white creates a silky, frothy texture and Angostura bitters provide an aromatic finish. It is as much a symbol of Andean identity as it is a cocktail.