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It begins with a sip. Just a tiny sip from the small glass of chilled, key lime-colored liquid elegantly topped with a cloud of heavenly froth. The tart Peruvian lime tamed by a swirl of sweet syrup mixes impeccably with smooth grape brandy to create a flow so pleasurable it borders on the obscene. As the smooth, tangy cocktail slides over your tongue you’re awash in a sea of rolling bliss. The swell of exaltation peaks then plummets in one fluid motion, and you raise the glass again.
This is pisco sour.
Pisco sour, Peru’s national drink, is an intoxicating cultural symbol and point of pride for Peruvians. Each year on the first Saturday in February, the country lifts its glass and celebrates Pisco Sour day—a day inevitably filled with free-flowing pisco sours, mixing competitions, live music, and general merriness.
Powerfully delicious pisco sour.
Pisco, the clear grape brandy and main ingredient of its namesake cocktail, dates back to the 1520s. Historians say the drink was first mentioned in the will of a landowner from Ica, a wine-producing town in southern Peru. Experts believe local farmers created pisco when, rather than wasting low-quality wine that could not be exported, they distilled the already fermented grapes to create a highly alcoholic drink. The word pisco most likely comes from a Quechua word for a particular type of bird common in the Ica area. Pisco is also the name of a port city near Ica, where some of the best pisco in the country is still produced.
The history of pisco sour is more recent. The drink was first concocted in Lima in 1920 by American expatriate Victor Morris. Some believe the drink was an attempt by Morris to recreate the familiar taste of a whisky sour with locally-available liquor. Whatever his intentions, Morris created a masterpiece. The basic recipe requires pisco, an egg white, simple syrup or sugar, lime or lemon juice, and Angostura bitters.
Despite all signs pointing to Peruvian origin of both the liquor and the cocktail, there is disagreement over pisco derivation: both Peru and its northern neighbor Chile claim the drink as their own. The quarrel can be traced back to colonial times when the area was one viceroyalty of Spain, with no border distinction. Pisco vineyards may have begun in Ica, but the process was quickly replicated throughout the viceroyalty, including what is now southern Chile. Also, Chile can be legitimately credited for marketing the drink and creating an export market; it exports nearly 50 times more pisco than Peru. These nuances have caused big disputes in South America and Peru has even gone so far as to issue a “Defense of the Peruvian Denomination of Origin ‘Pisco’” which can be found on Peruvian government and embassy websites.
Regardless, pisco from both countries is potent and delicious. Try making your own pisco sour by following the recipe below, but remember: the smooth-tasting pisco ranges from 60-100 proof and packs a punch. So take care, or you might lose yourself in an ocean of pure pisco delight.
Typical Pisco Sour Recipe:
- 2 ounces of pisco
- 1 egg white (or one teaspoon pasteurized egg whites)
- ½ ounce regular syrup (or one tablespoon sugar)
- ¾-1 ounce lime juice
- Angostura bitters
For a sweeter drink, add more sugar. For a drier drink, add more lime. Mix liquid ingredients well with ice. Top with bitters and enjoy!
To taste a truly Peruvian pisco sour, contact one of our travel advisors to discuss Peru travel opportunities.
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[...] in Cusco, home of the historical Incan Empire. Good job! After you refresh yourself with a tasty pisco sour in the bustling Plaza de Armas, it is time to head to the train. It would be nice if the train [...]
[...] spit fermented drinks and head-spinning hallucinogenics. Admittedly, I was no wilder than a few pisco sours, a muscat grape liquor served topped with shining frothed egg whites and freckles of cinnamon. That [...]
[...] a few hours south of Lima, the country’s brazen capital, is known for being the motherland of Peru’s national liquor of the same name. For all of the area’s popular and picturesque vineyards and charming weekend resorts for the [...]