Written by:
peru.travel
Monday, July 6, 2020
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There are few cocktails that achieve a taste as perfect and balanced as Pisco sour. Its mixture of flavors, its colorful appearance and its strong aroma have made this delicious drink a tourist symbol of Peru and a product exportable to the world. No one is able to resist its incomparable freshness and aroma.
This prestige gained over time has made Pisco sour internationally recognized, making it a must-have aperitif at the most important gastronomic events and culinary festivals around the world. Recognition that has earned it to be declared in 2007 as Cultural Heritage of the Peru by the National Institute of Culture.
Peru, birthplace of pisco
This grape distillate is produced in different valleys of the Peruvian coast. Its consumption dates back to the colonial era, when the Spanish brought the vine. In recent years, its Peruvian provenance has been claimed, with the designation of origin, in order to standardize its production.
The term "pisco" dates back to pre-Inca times. At that time, a caste of potters, called piskos, existed in the territory of the current region of Ica, which was dedicated to the manufacture of conical pots used to store and transport liquids. During the Colony, these utensils were used to preserve the grape liquor.
The pisco sour was declared in 2007 as Cultural Heritage of the Nation. Credit: Musuk Nolte / PromPerú.
Pisco is also a name of Quechua origin that comes from the word pishcu, which means "bird". Given that the current area of Pisco has been characterized since time immemorial by its large population of birds, it is probable that in allusion to these and to the caste of potters, the city and the port that are located 300 km south of Lima were also named that way.
The origin of the cocktail
The birth of this cocktail dates back to the 20s. According to historians, the Morris Bar, located in the center of Lima, announced Pisco sour as one of its specialties. This is the oldest known historical evidence of this drink. For this reason, some assure that the drink was the creation of Víctor Morris, known as "the gringo" and owner of this place.
Others, on the other hand, maintain that the authentic Pisco sour originated in the bar of the Maury hotel, also in the center of Lima. It was there that they later enriched it by adding egg white and narrow bitters. The truth is that it became very popular and the most elegant hotels in Lima began to prepare it. Its fame grew in such a way that, for more than fifteen years, every first Sunday in February, Pisco sour Day has been celebrated.
How to prepare this fabulous cocktail?
Next, we present you the necessary ingredients so you prepare it at home:
- 4 measured ounces of pure pisco breaks.
- 1 ounce of freshly squeezed lemon juice.
- 1 ounce of rubber syrup.
- 1/4 ounce of egg white.
- 4 ice cubes.
First of all, you must shake all the ingredients mentioned in a shaker or blender to then serve the mixture in a glass in three stages -in order that there is no abundant foam-. Decorate it with a few drops of Angostura bitters that will give it the final touch so that you can enjoy this wonderful elixir with a Peruvian seal.
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