Pisco Sour

Pisco Sour is a cocktail of the Sour family. The base spirit is Pisco, a grape brandy, named after the city of Pisco in Peru, which is manufactured in two variants in Peru and Chile. The origin of the Pisco Sour is disputed between these countries.

It is often served as a welcome or as an aperitif. In Peru Pisco is used by the non-aromatic grape variety Quebranta usually; known Piscoproduzenten are Tacama (eg Demonio de los Andes ) or Occucaje. The market leader in Chile, with almost 70% of Pisco Capel, a cooperative from the Elqui Valley.

Pisco Sour is mixed with three parts pisco, each one part lime juice, sugar syrup and egg white with ice and strained into a glass. This can be flavored with a dash of Angostura bitters or the Peruvian Amargo Chuncho (even a pinch of cinnamon or ).

Pisco Sour is well known since the 1920s. In Lima City Guide Lima, la ciudad de los Reyes from the year 1928/29, it is mentioned on page 553 in a display of " Bar Morris " for the first time.