The Pisco Sour is at the top of the long list of Peruvian cocktails, and of course, its main ingredient is the traditional Peruvian pisco, which we'll take a little better look at.
A tasty cocktail
With the arrival of Spanish conquerors, even at the gates of the Inca land, the development of the first city, called the City of the Kings and now the capital of Peru, began—we are talking about Lima.
Along with the first foundations and stones laid to build the city, there arose the need for wine for liturgical celebrations, so the first vineyards were planted.
Along with wine production, by the 16th century, the distillation of grape brandy also began. Grape brandy production intensified with the arrival of the Jesuits to the region, and by the 17th century, this beverage had become very important.
As production of this drink, which forms the basis of the Peruvian Pisco Sour, grew, it was exported in the 17th century. Due to its port of shipment and place of production, it was marketed as “Pisco Brandy,” which is how the most typical Peruvian drink got its name.
From “Pisco Brandy” to Pisco Sour
The Peruvian Pisco Sour is a cocktail made essentially with pisco, lime, gomme syrup or bitters, egg white, a few drops of Angostura, and ice.
These are the ingredients of the current and popular Peruvian Pisco Sour. But to understand its origins, let's look a little into how the drink was born, as its history is rather recent and somewhat colorful.
As expected, the Peruvian Pisco Sour seems to have its official birth in a bar in the Peruvian capital. Around 1929, Bar Morris promoted a drink called Pisco Sour, where the “sour” appellation was applied to all drinks containing a touch of lime.
Although Bar Morris closed shortly after, this emblem of Peruvian cocktails began to gain popularity and eventually became a symbol of Peruvian beverages. Some historians believe that the roots of the Peruvian Pisco Sour go back several years before Victor Morris publicly presented it.
Apparently, in the 18th century, the consumption of pisco brandy was prohibited because of street fights it caused, which led slaves to clandestinely prepare a drink called punche, made with pisco and lime juice.
Its importance in Peruvian culture
After its inception at Bar Morris, the Pisco Sour was adopted by Lima's most luxurious hotels. Some say it was the bartenders who worked at Bar Morris who helped spread its fame.
After this renowned bar closed, the Peruvian government, starting in 2003, began to promote an official policy to boost the Pisco Sour both nationally and internationally.
The popularity of the Peruvian Pisco Sour grew so much that in 2004, the government declared the National Day of the Pisco Sour, celebrated across the country on the first Saturday of February each year.
This celebration has become deeply rooted in Peruvian traditions, and tourists visiting the country during this time enjoy a festive event that honors one of Peru’s most famous cocktails in the world.
Of course, there's a “dispute” between Chile and Peru over the true origins of the Pisco Sour, but this remains a side story among those who claim paternity of a drink that has gained worldwide recognition.
What is certain is that Peru took the initiative, and today, the famous Peruvian Pisco Sour has been rightfully adopted worldwide as a legitimately Peruvian creation.
