Typical Flavor

Classic Build

Glass:

Coupe

Garnish:

Three drops Angostura on egg-white foam

Typical way it's made: 2 oz pisco, 1 oz lime juice, 0.75 oz simple syrup, 1 egg white, 3 drops Angostura bitters on the foam

Heritage

Era:

Pre-Prohibition

Origin:

Lima, Peru

Inventor:

Victor Vaughen Morris (popularly attributed)

First served at:

Morris' Bar

The Story

Victor Vaughen Morris, an American expat, opened Morris' Bar in Lima in 1916 and, sometime in its first years, rebuilt the whiskey sour around Peru's grape brandy. His Peruvian apprentice Mario Bruiget supplied the finish in the late 1920s: egg white for the cloud, drops of bitters on top. When the bar closed, its bartenders carried the recipe across Lima.

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