Lovers of Peruvian Pisco Sours have reason to celebrate the country’s cocktail on February 5 – World Pisco Sour Day.
Believed to be first made in the early 1920s in Lima by an American bartender Victor Vaughn Morris, Pisco Sour is a classic Peruvian cocktail that has gained popularity around the world. Also, the century-old ongoing debate about Pisco Sour’s origin, with Peru and Chile both claiming that their nation is the home of the first Pisco, makes the cocktail a significant topic of Latin American pop culture. Regardless of the origin, both countries have a National Pisco Day (Chile celebrates it on May 15, and in Peru on the first Saturday of February, Peruvian nationals come together to celebrate the national drink of Peru – The Pisco Sour. There are festivals and parties to celebrate the drink all over Peru.
Pisco is a type of grape brandy produced in both Peru and Chile, although using slightly different methods. The Peruvian pisco sour consists of pisco, lemon or lime juice, syrup, egg white, a dash of Angostura bitters, and ice. The Chilean version is made with Chilean pisco and doesn’t contain the bitters and egg white.
This year, because of the travel restrictions, you may not be able to make it to Peru to celebrate with the locals, or hit a bar near your house. So we are here with the Peruvian Recipe for the drink. But for our friends in Chile, we will publish the Chilean Recipe soon. Stay tuned!
INGREDIENTS FOR PERUVIAN PISCO SOUR
3 oz Pisco (You can buy it online or in liquor stores in India)
1 oz Lemon juice
1 oz Sugar syrup
1⁄4 oz Egg white
4 Ice cubes
Angostura bitters to garnish
METHOD
Put all the ingredients into a shaker. Shake the mixture for 8 to 10 seconds. Serve in a pre-chilled glass. Garnish with a pinch of Angostura bitters.
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