Pisco Sour, National Day in Peru

Pisco Sour, National Day in Peru

On the first Saturday of the month of February of each year, Pisco Sour Day is celebrated nationwide. This date was established by Ministerial Resolution 161-2004-PRODUCE, on April 22, 2004.

Pisco sour is a nice cocktail made with pisco, lemon juice and various additives. Peruvian pisco has been produced since the late sixteenth century, the cocktail called pisco sour originated in the twenties of the twentieth century. During the Viceroyalty of Peru, pisco mixed with lemon was already drank near the Plaza de Toros de Acho.

The cocktail called pisco sour was created in the twenties of the twentieth century in the Morris Bar, Jiron de la Union in the center of Lima, and was offered as a novelty inspired by whiskey sour. Some experts say that the inventor of the formula was the Californian Víctor V. Morris, owner of the Morris Bar, which served from 1915 to 1933. The cocktail was created by adding, to the English tradition of sour, several other ingredients, to balance the acidity of the lemon of Peru. Since then, this appetizer has spread in Peru and in others accompanying the offer of Peruvian food restaurants.

There are many occasions to toast with the pleasant pisco sour, in personal and social life. If there are no real occasions, such as birthdays, job promotions, victory in competitions, you can provide up to the years your pets accompany you. Imagination is the only limit and the ease of preparation justifies the enjoyment of this magical Peruvian cocktail. The date to celebrate with him and for him, is the First Saturday of each February; any other day, is to provide for you, friends or family.

Then, an easy recipe, so that you do not run out without toasting with your pisco sour. The cocktail is more pleasant if two kinds of pisco are used, one pure and the other aromatic.

Pisco Sour Classic to prepare at home (8 people)

 Ingredients

2 glass of pisco of grape breaks

1 glasses of rubber syrup or 1 1/2 glass of white sugar

2 egg whites

juice of 4 lemons

1 cup of ice cubes

Angostura bitter and cinnamon powder to decorate.

Preparation

Blend the ingredients, except the bittersweet bitter and cinnamon powder. When it forms regular foam and the ice has been crushed, serve in small glasses and decorate with a few drops of bitters of bitters and a pinch of cinnamon powder. Serve immediately