Pisco sour

Pisco sour

Pisco Sour is a popular cocktail originating from South America, specifically from the countries of Peru and Chile. The drink is a blend of Pisco, a type of brandy, with the sourness of lime or lemon juice. It is often sweetened with syrup and balanced with the addition of egg white and Angostura bitters.

History

The Pisco Sour has a disputed history with both Peru and Chile claiming its origin. In Peru, it is believed to have been created in the early 20th century by an American bartender, Victor Vaughen Morris, in his bar in Lima. In Chile, the cocktail is believed to have been a long-standing traditional drink.

Preparation

The traditional recipe for Pisco Sour involves the use of Pisco, lime or lemon juice, syrup, egg white, and Angostura bitters. The ingredients are combined in a cocktail shaker, shaken well, and then strained into a glass. The drink is typically garnished with a few drops of Angostura bitters.

Variations

There are several variations of the Pisco Sour. In Chile, it is common to use Pica lime, a type of lime native to the country. In Peru, variations include the addition of local ingredients like coca leaves or passion fruit.

Cultural Significance

The Pisco Sour is an integral part of both Peruvian and Chilean culture. In Peru, the first Saturday of February is celebrated as Pisco Sour Day. In Chile, the drink is considered a national cocktail and is widely consumed during national celebrations.

See Also

• List of cocktails
• Peruvian cuisine
• Chilean cuisine

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Pisco_sour

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  Pisco sour cocktail
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  Plaza de Acho
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  VVM Younger
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  Morris Bar Pisco Sour advertisement
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  Hotel Bolivar in Lima
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  El que trae aguardiente de Yca, 1820
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  Presidents Cristina Fernandez and Alan Garcia toast with pisco
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  Wong Event