The Pisco Sour is believed to have been shaken into existence in Lima, Peru, around 1915 or the early 1920s. Combining pisco—a grape-distilled spirit native to Peru and Chile—with lime juice, egg white and Angostura bitters, the Pisco Sour is earthy and tart. And since its invention, it has become a popular classic in South America, the U.S. and around the world. Travel to Peru, and you will find the cocktail served in nearly every bar, restaurant and home in the country. But one of the most famous and sought-after versions belongs to the English Bar at Country Club Lima Hotel. The English Bar Pisco Sour recipe features a hefty four-ounce pour of pisco quebranta, a style made from the predominant pisco grape in Peru. Bar manager Luiggy Arteaga finds that this amount offers the perfect balance between the other ingredients. The other ingredients include one ounce each of fresh lime juice and simple syrup, plus a modest quarter-ounce of egg white. The drink is shaken vigorously and strained into a rocks glass, presenting a frothy head upon which Arteaga garnishes the cocktail with a single drop of Angostura bitters for its color and aroma. The English Bar Pisco Sour is strong, dry and tart. You don't have to add four ounces of booze when you make it (many Pisco Sour recipes call for two ounces), but his is famous for a reason. So, when in Peru... 6 Things You Should Know About the Pisco Sour