A Pisco Sour is a cocktail typical of western South American cuisine. The drink's name is a combination of the word Pisco, its base liquor, and the term sour and the term sour (in reference to a lime juice and sweetener components). The Peruvian Pisco Sour requires the use of Peruvian Pisco as the base liquor and the addition of lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean Pisco, sugar instead of syrup, and excludes the bitters. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.
The cocktail originated in Lima, Peru, invented by Victor Vaughn Morris, an American bartender, in the early 1920s. Morris left his native United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The oldest known mentions of the Pisco Sour are from a 1921 magazine attributing Morris as the inventor and a 1924 advertisement from Morris' Bar published in a newspaper from the port of Valparaiso, Chile.
The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. In Chile, historian Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named Sunshine, who allegedly mixed key lime juice, syrup, and ice cubes to create the cocktail in a bar in the port city of Iquique in 1872. However, the original source cited by Plath attributed the invention of Whiskey Sour to Stubb, not Pisco Sour.
Chile and Peru both claim the Pisco Sour as their national drink, and each asserts exclusive ownership of both Pisco and the cocktail. Moreover, Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. Nonetheless, beverage experts concur that both kinds of Pisco are completely distinct in both production and taste. Partially as a result of this controversy, the Pisco Sour holds notability as a topic of Latin American popular culture.
Other articles related to "pisco sour, pisco":
... Ticapampa Pisco Sour City In this county in Manager House born "pisco sour" in The Anglo French Ticapampa Silver Mining Company Ltd ... The chefs and barman used pisco of Pacaran County(Lima-Peru) ...
... Kate Schneider wrote in an article for News.com.au that the Pisco Sour "has become so famous that there is an International Pisco Sour Day ... During the 2008 APEC Economic Leaders' Meeting, Peru promoted its Pisco Sour with widespread acceptance ... According to Antonio Brack, Peru's Environment Minister, "Pisco Sour has been the 'star' of the APEC Summit, the drink was served in several meetings ...
... Peruvian Pisco is produced only using copper pot stills rather than continuous stills – like single malt Scotch whiskies and unlike most vodkas ... Peruvian Pisco is never actually diluted after it is distilled and enters the bottle directly at its distillation strength ... A Peruvian Pisco peculiarity is that the first part of the distillation (called the heads) is kept, and then mixed in with the rest of the distillate ...
Famous quotes containing the word sour:
“There is too much sour grapes for my taste in the present American attitude. The time to denounce the bankers was when we were all feeding off their gold plate; not now! At present they have not only my sympathy but my preference. They are the last representatives of our native industries.”
—Edith Wharton (18621937)