Let’s get ready for International Pisco Sour Day! We can’t promise Peru’s amazing weather, but we can bring you the nation’s iconic Pisco Sour cocktail recipe.
Created in the early 1900’s by bartender Victor Vaughen Morris, it has undergone many changes over the years, but it has always meant to be a cocktail full of sweet and sour components. Peru continues to celebrate their national cocktail every year on the first Saturday of February. It has become such a big deal that Peru mandates that the Pisco Sour replaces wine and champagne for official toasts at the presidential palace and celebrations at ministries and embassies. Crazy, huh?
1 ½ oz Pisco Portón
1/2 oz fresh lime juice
1/2 oz simple syrup
1/4 oz egg white
1 dash Angostura bitters
Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.
Share your Pisco Sour recipe with us online via Twitter. Stop by your local Binny’s this weekend to join in on the celebration.
We’re excited to host Peruvian producer and owner of Macchu Pisco and La Diabalada Pisco, Melanie deTrindade-Asher. Melanie is bringing a little bit of Peru to the South Loop Binny’s as she personally blends her very own signature pisco sours and signs bottles.
Pisco Sour Tasting
with Melanie daTrindade-Asher
Thursday, February 23rd 5-8pm
Binny’s South Loop
What’s a pisco sour? Only the classic Peruvian cocktail that matches the bright freshness of pisco with the zippy citrus of lime juice (or sometimes lemons). Here’s a recipe adapted from Melanie’s own MacchuPisco.com: