Pisco sour
Pisco Sour: Peru’s Iconic Cocktail
The Pisco Sour is undoubtedly one of the most iconic and representative aperitifs of Peru. Its main ingredient is pisco, an alcoholic beverage distilled from grapes, with production dating back to the 18th century. Originating from the province of Pisco in the Ica region, this spirit has gained international fame and is protected by a designation of origin, just like other renowned liquors such as Mexican tequila or Scottish whisky.
Pisco: The PSoul of the Cocktail
Pisco is obtained by distilling the juice of specific grape varieties, mainly Quebranta, Italia, Moscatel, Albilla, and Torontel. Each grape variety adds unique aroma and flavor characteristics to the final pisco, which can be either pure (from a single grape variety) or acholado (a blend of different grapes). This diversity allows bartenders to choose the pisco that best suits their personal style when making a Pisco Sour.
The Origin of the Pisco Sour
The creation of the Pisco Sour dates back to the late 19th century. It is believed to have first been served at the Morris Bar, located on the traditional Jirón de la Unión in Lima. The name comes from the combination of pisco and lemon juice, following the convention of naming citrus-based cocktails as “sours.”
The cocktail gained even more popularity when, after the Morris Bar closed, Mario Bruiget, a talented bartender, brought the recipe to the Hotel Maury. There, he enhanced it by adding egg white and a few drops of Angostura bitters, giving it a creamy texture and a more complex flavor.
Cultural Heritage and Celebration
The Pisco Sour is not just a symbol of Peruvian identity but also a source of national pride. In recognition of its cultural importance, the Peruvian government declared Pisco Sour part of the Cultural Heritage of the Nation. Every year, the first Saturday of February is officially celebrated as Pisco Sour Day, a date on which bars and restaurants throughout the country pay tribute to this iconic drink.
Where to Enjoy an Authentic Pisco Sour
In Lima, enjoying an authentic Pisco Sour is a cherished tradition that comes alive in historic and emblematic bars. Places like the Gran Hotel Bolívar, famous for its giant “Cathedral Pisco Sour,” and Bar Maury, which popularized the modern recipe after the closure of Morris Bar, offer classic settings that transport visitors to old Lima.
Also noteworthy are the elegant English Bar at the Country Club Lima Hotel, the bohemian Bar Cordano across from the Government Palace, and the historic Taberna Queirolo, known for its traditional atmosphere and famous cocktails.
For those seeking a more modern experience without losing authenticity, the Museo del Pisco (Pisco Museum) offers a wide variety of regional piscos and creative versions of the Pisco Sour, always made with authentic Peruvian ingredients. These venues not only serve flavorful cocktails but also reflect Lima’s rich history and culture, making every sip a journey through Peru’s culinary heritage.
Pisco Sour Around the World
The Pisco Sour has crossed borders and become a global symbol of Peruvian mixology. Today, this iconic cocktail is not only a source of national pride but also a favorite on the menus of top bars and restaurants worldwide—from New York and London to Tokyo and Sydney. Its refreshing blend of pisco, lemon juice, egg white, simple syrup, and Angostura bitters offers a perfect balance of acidity, sweetness, and smoothness that has won over even the most refined palates.
Beyond its flavor, the history and culture behind the Pisco Sour make it even more attractive to bartenders and cocktail enthusiasts. At international bartending competitions, the Pisco Sour is often highlighted for its versatility and elegance, earning awards that contribute to its growing international presence. The cocktail has also inspired variations and adaptations in different countries, preserving its Peruvian essence while incorporating local ingredients, showcasing its adaptability and cultural reach.
Its growing popularity has led various cities around the world to celebrate Pisco Sour Day with special events and festivals dedicated to Peruvian pisco, helping promote Peruvian gastronomy abroad. This international acceptance reflects not only the quality of Peruvian liquor but also the skill of its creators in keeping alive a centuries-old tradition that continues to captivate new generations.
RECIPE (for 6 people)
Ingredients:
2 glasses of pure pisco
1 glass of simple syrup (or gomme syrup)
Juice of 3 lemons
2 egg whites
Crushed ice
Angostura bitters
Ground cinnamon (for garnish)
Preparation:
Blend the pisco, lemon juice, simple syrup, egg whites, and crushed ice until the ice is finely blended.
Serve in small cocktail glasses. Top each drink with a few drops of Angostura bitters and a pinch of ground cinnamon for garnish.
SOURCE:
Cocina peruana : Historia, Cultura, y Sabores - Sara Beatriz Guardia