International Pisco Sour Day

The Pisco Sour originated in Lima, Peru, around the 1920s. Victor Vaughen Morris, an American bartender, created the drink in his bar, “Morris’ Bar.”

Inspired by the Whiskey Sour, he crafted a version using pisco, a Peruvian brandy.

Morris’s bar quickly became popular among locals and foreigners, spreading the drink’s fame.

The recipe evolved over time, with bartenders adding egg whites and bitters to balance flavors, creating the Pisco Sour we know today.

Egg whites create the drink’s signature frothy texture. Beyond that, they soften pisco’s strong taste and add a smooth finish.

Peruvians likely adopted egg whites from European cocktail styles of the early 20th century.

The addition became essential over time, turning the Pisco Sour into a balanced cocktail that’s not too strong, nor too sweet.

Some myths say that the Pisco Sour was actually invented in Chile. Both Peru and Chile claim pisco as their national drink, leading to heated debates.

However, evidence shows the drink likely originated in Peru. Another myth suggests that the Pisco Sour was first made by mistake, though most experts agree it was an intentional creation by Morris.

In Peru, bars and restaurants offer Pisco Sours at discounted rates. The holiday also brings pisco festivals where distilleries showcase varieties of the brandy.

Events often include live music, cocktail workshops, and pisco tastings. Some Peruvians also host home gatherings, mixing up large pitchers of Pisco Sours to share with friends and family.

In Chile, people use different ingredients to make their version of a Pisco Sour.

They often skip the egg white and use powdered sugar instead of simple syrup.

Chilean Pisco Sours may also include lime juice, but the pisco itself is less intense than Peru’s, resulting in a milder flavor. This distinction is another reason Peru and Chile debate their “original” versions.

Yes, the difference lies in production methods and ingredients. Peruvian pisco is distilled once and left unaged, preserving its bold flavors.

Chilean pisco undergoes multiple distillations, giving it a smoother, lighter taste.

Chilean pisco is often aged in wooden barrels, while Peruvian pisco is not. These distinctions make Peruvian pisco better suited for strong cocktails like the Pisco Sour.

Every year, Peru hosts a National Pisco Sour Contest. Bartenders across the country compete to create the best Pisco Sour, judged on taste, presentation, and creativity.

The contest celebrates Peru’s cocktail heritage, encouraging bartenders to showcase their skills. Winners gain local fame and sometimes international recognition, boosting interest in Peruvian cocktails.

Yes, different regions add local ingredients to make unique variations. In Cusco, for example, some bartenders add coca leaves to the cocktail, giving it a local twist.

Other regions may add fruits like maracuya (passion fruit) or mango, creating fruity versions that highlight local flavors while keeping the traditional pisco base.

The rivalry stems from both countries claiming pisco as their national spirit.

Each country has different laws governing pisco production, and they often dispute over the “authentic” origins. Both Peru and Chile have cities named “Pisco,” adding fuel to the fire.

This rivalry plays out every year on International Pisco Sour Day, with both nations celebrating their own versions.

Yes, some mocktail versions replace pisco with fruit juice or a blend of lime and grape juice to mimic pisco’s flavor.

These versions still use egg whites and bitters for a familiar texture and taste. Peruvian restaurants sometimes offer this “virgin” Pisco Sour to include younger patrons or those who prefer non-alcoholic drinks.