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Bartender classes peru8/13/2023 ![]() The word as applied to the alcoholic beverage comes from the Peruvian port of Pisco. Pisco refers to the base liquor used in the cocktail. The term sour refers to mixed drinks containing a base liquor (bourbon or some other whiskey), lemon or lime juice, and a sweetener. Peru celebrates a yearly public holiday in honor of the cocktail on the first Saturday of February. The two kinds of pisco and the two variations in the style of preparing the pisco sour are distinct in both production and taste. Some pisco producers have noted that the controversy helps promote interest in the drink. ![]() Media sources and celebrities commenting on the dispute often express their preference for one cocktail version over the other, sometimes just to cause controversy. ![]() Chile and Peru both claim the pisco sour as their national drink, and each asserts ownership of the cocktail's base liquor-pisco consequently, the pisco sour has become a significant and oft-debated topic of Latin American popular culture. The pisco sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe for the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.Ĭocktail connoisseurs consider the pisco sour a South American classic. The oldest known mentions of the pisco sour are found in newspaper and magazine advertisements, dating to the early 1920s, for Morris and his bar published in Peru and Chile. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.Īlthough the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. The Chilean version is similar, but uses Chilean pisco and Pica lime, and excludes the bitters and egg white. The Peruvian pisco sour uses Peruvian pisco as the base liquor and adds freshly squeezed lemon juice, simple syrup, ice, egg white, and Angostura bitters. ![]() The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, about sour citrus juice and sweetener components. † Pisco sour recipe at International Bartenders AssociationĪ pisco sour is an alcoholic cocktail of Peruvian origin that is traditional to Peruvian cuisine and Chilean cuisine. Shake and strain into a chilled goblet glass. Add all ingredients into a shaker with ice. ![]()
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