Peru has been celebrating the National Pisco Sour Day since 2003. The celebration takes place during the first weekend of February and this year it is on Saturday, February 4. On this day, many places in Lima organize special pisco sour events that include tastings, competitions and pisco parties. Not to mention the fantastic Pisco Fair that started earlier this week in Lima and continues through the weekend. If you are interested to know more about pisco and how it came about, this video is a must see!
The recipe for pisco sour is almost 100 years old and comprises blended pisco, lime juice, simple syrup, egg whites and ice. Besides the traditional sour version, additional variations of the pisco sour can be found – combining some traditional Peruvian jungle fruits such as aguaymanto, cocona, maracuya (passion fruit) or traditional leaves such as the coca leaf in the Coca Sour. Another cocktail prepared with Peruvian Pisco is Chilcano (ginger ale (or Sprite/7-up), honey, lemon).
Now, there is some debate between Chile and Peru about the origin of the drink; both countries have their own versions and claim ownership to the drink. This rivalry is so well known that even Adal Ramones, a Mexican television show host and comedian, made a joke about Pisco Sours, in regard to the 2009 Chile-Peru espionage scandal: «What do the Chileans want to spy from Peru? How to make a good Pisco Sour?» Will we ever know the origins? Probably not. But it seems most people prefer the Peruvian Pisco Sour to the Chilean. Rightfully so. 😉
If you haven’t tried a Pisco Sour yet, there is no better time to do it than on Pisco Sour Day. And if you don’t already have a local haunt here in Lima, the bar in the Hotel Gran Bolivar is a must! For those of you not here in Peru, try this recipe out tonight or this weekend and celebrate with us here in spirit! ¡Salud!
Peruvian Pisco Sour
– Juice of 1/2 a lime
– 1 tblspn. egg white
– 2 tblspn. sugar, more to taste
– 1/4 cup crushed ice
– 2 oz. Pisco*
– Angostura bitters
In a blender, combine the lime juice with the sugar and mix to dissolve the sugar. Add the pisco, egg white and ice and blend at high speed until frothy. Pour into a sour glass, add a few drops of bitters and serve.
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Yum! I can second that vote on the Hotel Bolivar bar…they make a mean Pisco Sour! Can’t wait for tomorrow night!
How did I miss National Pisco Sour Day!! :0
Haha! Well, I think you’ve been busy with multiple showers, bargain suit buying, replacing windshield wipers and Mulhers Ricas! It’s easy to see how this slipped by. But don’t fret – just follow that recipe and make your own at home…okay, better make two as an apology for being tardy! 🙂
Oh, and while you are at it, can you have a caipi for me? Everytime I go out here and order a caipi, they ask if you want «domestic» or «imported» cachaça. When I ask what brand the imported is, it’s some obscure thing that is just as wretched as the domestic. I ask for Ypiroca and they always look at me as if I am speaking a foreign language to them. Granted, that word is, but they must be importing the stuff from Ecuador or something because they just can’t make a good one. As long as I am here, it is Pisco (or maracuya) sours all the way.
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