| INGREDIENTS
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| 40 ml
30 ml 20 ml 1 4 drops |
MONTELUZ Pisco Mosto Verde Pentavarietal
Key Lime Juice Simple Syrup Egg white ANGOSTURA Bitters 
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GLASS Old Fashioned tumbler PREPARATION Cool an Old Fashioned tumbler in the freezer and make sure your ice cubes are very cold and dry to avoid water in the cocktail. Pour the pisco, lime juice, simple syrup and egg white in a cocktail shaker. Shake vigorously without ice for a minute to build up the foam, then add the ice cubes to the shaker, and shake again to cool the cocktail. Take the tumbler out of the freezer. Strain into the tumbler, add 4 drops of Angostura bitters on top of the foam, and serve. N.B. The Mosto Verde by Monteluz is the finest pisco money can buy, but it is also extremely rare and hard to obtain (only a few thousand bottles are produced every year). Being a Mosto Verde, its perfume is also more intense. A non-perfumed Quebranta variety of pisco called Pisco 1615  is available on Amazon.
NOTES The Pisco Sour cocktail was invented by Victor Vaughn Morris, owner of the Morris' Bar in Lima, in 1922. Initially intended as a variation on Whisky Sour, Pisco Sour acquired a life of its own, as more egg white was added to form a crown of foam at the top, and more lime juice to increase the sharpness (Peruvian key limes are much sharper and juicier than European limes). These latter changes are attributed to Mario Bruiget, head bartender at the Morris' Bar until its closure in 1929, who later went on to become the head bartender at Hotel Maury near Lima's Plaza de Armas. Today, Pisco Sour is Peru's national drink and is served at many formal occasions. 
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