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, sweetened by sugar syrup, and topped with egg white to create a frothy layer. A few drops of Angostura bitters are often added as a garnish.

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 preparation of a Pisco Sour involves the blending of Pisco, lime or lemon juice, sugar syrup, and egg white in a cocktail shaker. The mixture is then shaken until it becomes frothy and is served in a chilled glass. A few drops of Angostura bitters are added as a garnish.

Variations

There are several variations of the Pisco Sour. In Peru, variations include the addition of local ingredients such as coca leaves and passion fruit. In Chile, Pisco Sour is often made without egg white and is sometimes mixed with pineapple or papaya juice.

Cultural Significance

The Pisco Sour is an integral part of the culinary culture in both Peru and Chile. In Peru, the first Saturday of February is celebrated as Pisco Sour Day. In Chile, the drink is a staple of national celebrations and holidays.

See Also

• List of cocktails
• Peruvian cuisine
• Chilean cuisine