the appetizer:

Difford's Encyclopedia of Cocktails by Simon Difford, includes information like Cocktail History and Angostura Bitters and cocktail recipes like East India, The Lady Wears Red, Navy Grog, Negroni, and Pisco Sour.

Cookbook Profile

Pisco Sour


Pisco Sour Cocktail
(Traditional Recipe)

(Updated #8)


Glass: Goblet

Garnish: Three drops of Angostura bitters

Method: BLEND all ingredients with 120z scoop crushed ice and serve with straws.

Variation: Dust with cinnamon powder.

Origin: The national drink of both Peru and Chile and both countries lay claim to the origins of the drink and the spirit it is made from. The Pisco Sour is said to have been created in the early 1920s at Bar Morris located at 847 Calle Boza, Jiron de la Union, Uma, Peru. The drinks recent popularity outside of its native Peru and Chile is attributed to Joe Baum who promoted the drink in the 1960's at La Fonda Del Sol in New York.

Comment: One of the few really brilliant blended drinks.

Pisco Sour


Pisco Sour
(Difford's Version)

Glass: Old-fashioned

Garnish: Three drops of Angostura bitters

Method: SHAKE all ingredients with ice and fine strain into chilled glass.

Origin: My adaptation of the Chilean and Peruvian classic.

Comment: Traditionally this drink is blended with crushed ice, but I prefer it served straight-up. Be sure to drink It quickly while it's cold.  

The IBA—The International Bartenders Association started in Torquay, UK in 1951.


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This page created December 2009