Back Pisco sour AN حامض البيسكو Arabic Turş Pisko Azerbaijani পিসকো টক Bengali/Bangla Pisco sour Catalan Pisco sour Czech Pisco Sour German Πίσκο Greek Pisco sour Spanish پیسکوی ترش Persian
| IBA official cocktail | |
|---|---|
 Peruvian pisco sour | |
| Type | Cocktail |
| Base spirit | |
| Served | Straight up: chilled, without ice |
| Standard garnish | Few dashes of Amargo bitters on top as an aromatic garnish |
| Standard drinkware | .svg) |
| IBA specified ingredients† |
|
| Preparation | Add all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. |
| Commonly served | All day |
| † Pisco sour recipe at International Bartenders Association | |
A pisco sour is an alcoholic cocktail of Peruvian origin that is traditional to both Peruvian and Chilean cuisine. The drink's name comes from pisco, a brandy which is its base liquor, and the cocktail term sour, implying sour citrus juice and sweetener components. The Peruvian pisco sour uses Peruvian pisco and adds freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco and Pica lime, and excludes the bitters and egg white. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.
Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.[1] Morris left the 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 found in newspaper and magazine advertisements, dating to the early 1920s, for Morris and his bar published in Peru and Chile. The pisco sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe for the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.
Cocktail connoisseurs consider the pisco sour a South American classic.[A] Chile and Peru both claim the pisco sour as their national drink, and each asserts ownership of the cocktail's base liquor—pisco;[B] consequently, the pisco sour has become a significant and oft-debated topic of Latin American popular culture. Media sources and celebrities commenting on the dispute often express their preference for one cocktail version over the other, sometimes just to cause controversy. Some pisco producers have noted that the controversy helps promote interest in the drink. The two kinds of pisco and the two variations in the style of preparing the pisco sour are distinct in both production and taste. Peru celebrates yearly in honor of the cocktail on the first Saturday of February.
- ^ Cite error: The named reference
Originwas invoked but never defined (see the help page). - ^ Casey 2009, p. 89.
- ^ Bovis 2012, Pisco Sour.
- ^ a b Acosta González, Martín (22 May 2012). "Qué países reconocen el pisco como peruano y cuáles como chileno". El Comercio (in Spanish). Empresa Editora El Comercio. Archived from the original on 27 March 2017. Retrieved 5 October 2015.
Cite error: There are <ref group=upper-alpha> tags or {{efn-ua}} templates on this page, but the references will not show without a {{reflist|group=upper-alpha}} template or {{notelist-ua}} template (see the help page).