Peru and its wonders are on the bucket list of many a traveler. Who hasn’t heard of Machu Picchu or the fascinating Rainbow Mountain? Take a trip to the scenic Lake Titicaca and experience the world-famous Peruvian cuisine. You shouldn’t miss the Amazon and the jungles deep in the heart of South America. The Peruvian people are also a highlight, friendly and happy to show you their country. But that is not all you should try, the famous Pisco Sour is a must try for anybody traveling to Peru.
The History of the Pisco Sour
The Pisco Sour was first prepared in 1920 in the center of Lima in Jiron de la Union at a bar called the Morris Bar. The cocktail is made with Peruvian Pisco, from grapes from the Ica region of Peru.
The name of the drink comes from the combination of the words Pisco and Sour, the sour because the cocktail are made with lemon.
Although Morris Bar was closed in 1929, this did not prevent its representative cocktail from being prepared and promoted beyond borders. Mario Bruiget, a former bartender of “Morris Bar”, was the one who brought Pisco Sour at the Hotel Maury where the recipe was improved by adding egg whites and Angostura bitters, making it, to this day, a Cultural Heritage of the Nation.
Being recognized for it taste worldwide the Government of Peru in 2004 declared the first Saturday of February, National Pisco Sour Day. Thousands of people around the country organize events to celebrate the Pisco Sour.
How to make a Pisco Sour?
The Recipe
Ingredients
- Peruvian Pisco
- Lemon Juice
- Egg Whites
- Sugar
- A few drops of Angostura Bitters
- Ice Cubes
Preparation
– Put all the main ingredients in a blender or cocktail shaker, in the following order: Peruvian pisco, gum syrup, lemon juice and egg whites.
– You can add ice cubes if you like.
– If you are blending the ingredients, do it for five minutes; if you are using a cocktail shaker, do it for ten minutes.
– Serve the cocktail and add Angostura bitters in each cup.
– Let’s enjoy the Peruvian national beverage
Where to get a great Pisco Sour in Cusco?
Cusco is a town full of great bars and restaurants where you can find great Pisco Sours and other wonderful cocktails. Here is a list of some of the better establishments for a fine Pisco Sour.
Pisco Museum
The Pisco Museum is unmissable when you visit Cusco. They serve delicious Pisco Sours and you can also learn abut the history and production of the Pisco. The museum is open from 12 noon to midnight. We recommend that you make a reservation in advance as it fills up quickly. The museum is located at Santa Catalina Ancha 398.
Limbus Restobar
Limbus Restobar is located high above the city in the barrio of San Blas, the bar has spectacular views of the city of Cusco. Enjoy wonderful food and snacks made from regional ingredients. Make sure you try the Pisco Sour and enjoy the sunset. The address is Calle Pasnapakana 133, San Blas.
Qosqopolitan Restobar
The bar is located near the Plaza de Armas of Cusco, in Portal de Panes N°123, 2nd floor. It is an excellent option for those looking for a warm atmosphere with great Pisco Sours, fine cocktails, grilled dishes, and a view of the Cusco square. It has live music and show open from 6:00 PM.
Pisco Republic
This bar is one of the most popular places in Cusco to enjoy a Pisco Sour. They have a wide range of other Pisco cocktails with many different fruits. There a great atmosphere with live music most nights. Located at 354 Plateros Street.
If I wanted to Buy Pisco to make Pisco Sour at home is better with Qebranta, Italia or Acholado?
Pisco Quebranta
The Quebranta Pisco is considered Pure Pisco and is made from the Quebranta Grape. The non-aromatic variety of Pisco has a firm dry flavor and is perfect for those like a balanced drink.
Pisco Italia
Pisco Italia is one of the most outstanding varieties of Peruvian pisco, belonging to the “aromatic pisco” group, which means that it is made from grapes that are especially fragrant and with a fruitier flavor profile. This variety of pisco is known for its aromatic intensity, making it a popular choice for those seeking a more expressive pisco tasting experience.
Pisco Acholado
Pisco acholado is made by blending two or more types of grapes or pisco musts, either before or after distillation, which makes it very versatile. The term “acholado” comes from “cholo”, in reference to the people who, in the past, collected the leftover grapes to make their own pisco. This mix allows distillers to create original combinations and unique flavors, which has made acholado pisco one of the most requested. Although it is a more recent variety than pure pisco, it has gained great popularity for its aromas and flavors.
What ever Pisco you choose for your Pisco Sour, take some home and try the mix for yourself. No visit to Peru is complete without trying at least one of the Peruvian National drink.
