The Pisco Sour, a classic cocktail created around 1916 by American Victor Morris in Lima as a riff on the Whiskey Sour, finds its ideal expression when made with BarSol Quebranta. While Morris originated the drink, Peruvian bartender Mario Bruiget of the Morris Bar is credited with refining it—introducing egg white and a few dashes of bitters for the signature frothy crown and aromatic finish. Made with BarSol Quebranta’s rich, varietal Quebranta pisco, the Pisco Sour delivers the iconic sweet‑and‑sour balance and velvety texture that have made it a beloved national cocktail across Peru (and Chile).

Ingredients

3 oz Barsol Puro Quebranta Pisco
1 oz simple syrup
1 oz fresh lime juice
1/2 egg white
Angostura bitters 
Crushed ice 

Directions

Mix your ingredients in a shaker along with enough ice to double the volume of the liquid blend.  Shake well for about 1 minute.

Serve in cocktail glass, accompanied with 3 drops of Angostura bitters.