PISCO SOUR OF PERU - PERUVIAN NATIONAL DRINK

Pisco Sour is a cocktail containing Pisco, lemon or lime juice, egg whites, simple syrup, and regional bitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable).

ORIGIN OF PERUVIAN PISCO SOUR

The origin of the Pisco Sour is Peruvian. The variety of lemon used has a flavor similar to key lime. In the United States, the drink is usually made with commonly available Lisbon or Eureka lemons.

HISTORY OF PISCO SOUR IN PERU

The roots of Pisco itself reach back to the 1500s and stem from Colonial rule, The precedent of the drink is in the Viceroyalty of Peru, which had pisco mixed with lemon around the 18th century near the "Plaza de Toros de Acho" of Lima. It was called “Punche” sold by the slaves and it was a predecessor of the Pisco punch.
The well knows Pisco Sour has its origins in the XX century in the Morris' Bar (Lima downtown) it was offered like a variation inspired in the Whiskey Sour.
This drink was created adding, to the English tradition of the Sour, some other ingredients, that join, balance the sour of the Peruvian lemon.
In a Lima guide book of 1928-1929, written by Cipriano Lagos, appeared a note promoting the Morris' Bar, which distinguishes the Pisco Sour as one of its specialties.
The cocktail quickly became a favorite of locals. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. The oldest known advertisement of Pisco Sour in the world was published in 1924 by the Morris' Bar of Lima.
In the 2003, the Peruvian Government dictated the instructive to foment international and local consumption.
Also it has become institutionalized the Day of the Pisco Sour that is celebrated on the first Saturday of February, according to dictates the Ministerial Resolution Nº 161-2004-PRODUCE of April 22, 2004.
October 18, 2007 the Instituto Nacional de Cultura del Peru (INC), declared to the Pisco Sour as Cultural patrimony of the Nation based on the Convention for the Safeguard of the Cultural Immaterial Patrimony of the UNESCO, the General Law of the Cultural Patrimony of the Nation and the Directive on Recognition and Declarations of the Cultural Manifestations in force like Patrimony Culture.

PERUVIAN PISCO SOUR RECIPES

Ingredients 7 ½ oz (or 3parts) Peruvian Pisco.
2 ½ oz (1part) key lime juice.
2 ½ oz (1 part) sugar syrup.
Ice.
Angostura bitter.

PREPARATION OF THE PISCO SOUR IN PERU

Pour the Pisco, key lime juice and syrup on a jar blender with enough ice to double the volume.
Blend on high. Add one egg white and blend again.
Serve. Pour a drop of Angostura bitter on each glass.

Tip: To make the sugar syrup put ½ cup of sugar in a pot with 3 tablespoon of water of water, bring to a slow boil, and cook until all the sugar has dissolved. Let the syrup cull before mixing with the Pisco and Lime juice.

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