Pisco Sour Recipe Worth a try

The Pisco Sour is a classic South American cocktail with deep roots in both Peru and Chile, though its exact origin is often debated between the two nations. This refreshing and tangy drink is traditionally made with pisco, a type of brandy produced in the winemaking regions of Peru and Chile. The Pisco Sour is widely believed to have been created in the early 1920s by Victor Vaughen Morris, an American bartender who settled in Lima, Peru. Morris opened Morris’ Bar in Lima, which quickly became popular among locals and foreign visitors alike. It was there that he is said to have invented the Pisco Sour by combining pisco with fresh lime juice, simple syrup, egg white, and a few drops of Angostura bitters. The Pisco Sour gained rapid popularity, becoming a national favorite in both Peru and Chile. Each country developed its own variations and claims to the drink's origins, leading to a friendly rivalry over which nation can truly claim the cocktail as its own. The Pisco Sour is celebrated annually in Peru on the first Saturday of February with the Día Nacional del Pisco Sour (National Pisco Sour Day), highlighting its cultural significance. The cocktail is typically served in a rocks glass or an old-fashioned glass, garnished with a few drops of Angostura bitters on the frothy egg white top.