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Pisco Sour: Learn the origin and preparation of the most important cocktail of Peru

  • Published on Feb 04, 2016 Culture
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Pisco Sour was prepared for the first time in 1920, in “Morris Bar” at the historical street Jirón de la Unión in Lima.

The exquisite Peruvian pisco made from grapes has an enviable quality, at the same level as international spirits such as tequila and whiskey. Pisco Sour cocktail, recognized as a symbol of Peru, is precisely prepared with this delicious liquor.

The name of this drink comes from the combination of the words pisco and sour; the latter refers to cocktails that are accompanied by lemon. According to the historians José Antonio Schiaffino and Guillermo Toro-Lira, Pisco Sour’s preparation dates back to 1920, and it was offered to customers for the first time in “Morris Bar” at the historical Jirón de la Unión in Lima.

Although Morris Bar was closed in 1929, this did not prevent its representative cocktail from being prepared and promoted beyond borders. Mario Bruiget, a former bartender of “Morris Bar”, was the one who brought Pisco Sour at the Hotel Maury where the recipe was improved by adding egg whites and Angostura bitters, making it, to this day, a Cultural Heritage of the Nation.

Upon being recognized worldwide for its taste, the Government of Peru declared in 2004 every first Saturday of February, Day of Pisco Sour. With this resolution, thousands of people around the country organize events on that date to celebrate the traditional Peruvian drink with excitement and pride.

Would you like to try some delicious Pisco Sour? We will show you how to prepare this delicious and refreshing cocktail in the comfort of your own home:

Ingredients:

– Peruvian pisco
– Lemon juice
– Egg whites
– Gum syrup
– A few drops of Angostura bitters
– Ice cubes

Preparation

– Put all the main ingredients in a blender or cocktail shaker, in the following order: Peruvian pisco, gum syrup, lemon juice and egg whites.
– You can add ice cubes if you like.
– If you are blending the ingredients, do it for five minutes; if you are using a cocktail shaker, do it for ten minutes.
– Serve the cocktail and add Angostura bitters in each cup.
– Let’s enjoy the Peruvian national beverage!

Sources in Spanish:

https://made2002.wordpress.com/2010/02/05/historia-del-pisco-sour/
http://www.deperu.com/calendario/90/dia-nacional-del-pisco-sour
http://menuperu.elcomercio.pe/recetas/pisco-sour-1895
http://www.cocineroperu.com/receta-pisco-sour-peruano-tradicional/
https://cookpad.com/pe/buscar/pisco%20sour

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festivities
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