A small note for those who want to play bartender at home: I've prepared a ready-made ingredient list with everything required. Now let me tell you how it all began.
The Pisco Sour was born in Lima, Peru, in the early 1920s, in the hands of an American bartender: Victor Vaughen Morris, originally from Salt Lake City. Morris ran the Morris Bar, a legendary gringo haunt frequented by engineers, journalists and adventurers, and he adapted the classic Whiskey Sour template to pisco, the grape brandy that is Peru's most beloved spirit.
The drink became a national obsession. Peru celebrates National Pisco Sour Day on the first Saturday of February, and the cocktail has fueled a long-running diplomatic feud between Peru and Chile, both claiming the rights to pisco itself. Whichever side of the Andes you stand on, the Pisco Sour remains South America's most iconic pre-dinner drink.
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