Today is National Pisco Sour Day and it’s always celebrated on the first Saturday in February. It’s thought that the Pisco Sour was invented by an American bartender named Victor Morris in the 1920s at his bar – Morris’ Bar Lima, Peru. Mario Bruguet then added egg whites to the recipe and turned this cocktail into the velvety goodness it is known for today.
What better way to celebrate the day than by making an authentic Pisco Sour?! Here’s a fantastic recipe that uses PISCO PORTÓN, Peru’s #1 pisco export.
PORTÓN PISCO SOUR
- 2 oz. Pisco Portón
- 1 oz. fresh lime juice
- 1 oz. simple syrup
- 1 oz. egg whites
- Dash of Angostura bitters
Add all ingredients in a blender. Blend on high for 15 seconds, add 5 cubes of ice, and then pulse in the blender 5 times. Strain up into a glass. Garnish with 3 drops of Angostura bitters.
Also, below are some fantastic DALLAS venues that are celebrating in proper Peruvian style!
« Bolsa – 614 West Davis Street
« Chino Chinatown – 1623 N. Hall Street
« Dish – 4123 Cedar Springs Road
« Henry’s Majestic – 4900 McKinney Avenue
« La Duni – 8687 N. Central Expressway
« Meddlesome Moth – 1621 Oak Lawn Avenue
« San Salvaje – 2100 Ross Avenue – featuring a special Pisco Portón menu for National Pisco Sour Day
« The People’s Last Stand – 5319 E. Mockingbird Lane
« The Usual Bar – 1408 W. Magnolia Avenue, Ft. Worth
« Victor Tangos – 3001 N. Henderson Avenue
Salud!
The best pisco sour is Peruvian style.
Agreed!