The drink’s name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. Peru celebrates a yearly public holiday in honor of the drink during the first Saturday of February.
About Pisco sour in brief
A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Peru and Chile. The drink’s name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. The two kinds of pisco and the two variations in the style of preparing the pisco Sour are distinct in both production and taste. Peru celebrates a yearly public holiday in honor of the drink during the first Saturday of February. The word as applied to the alcoholic beverage comes from the Peruvian port of Pisco. The right to produce and market pisco is the subject of ongoing disputes between the two countries, which still make pisco today in small quantities and on a limited basis in some areas of the country. The cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. In Chile, folklorist Oreste Plath attributed the invention of the Drink to Elliot Stubb, an English steward of a ship named Sunshine, who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru. In the 1540s, Bartolomé de Terrazas and Francisco de Carabantes planted vineyards in Peru.
The largest and most prominent vineyards of the 16th and 17th century Americas were established in the Ica valley of south-central Peru. Chilean and Peruvian aguardiente distilled from fermented grapes dates back to at least the 18th century; the usage of the name ‘pisco’ dates back as far back as the 1850s. The first grapevines were brought to Peru shortly after its conquest by Spain in the16th century. Spanish chroniclers from the time note the first winemaking in South America took place in the hacienda Marcahuasi of Cuzco. The Spanish settlers in Ica, Andalucia and Extremadura introduced grapevine into Chile in the late 16th century, where it became known as aguardse distilled in Chile and Peru. Since at least 1764, Chile and Peru have been producing pisco distilled aguiente from fermented fermented grapes in the Andes. The use of the word ‘piscos’ to refer to the fermented grapes is disputed by some Peruvian historians, who believe the word is more of a derogatory term for the grapevine than for the fermented wine. The name pisco was used to describe the fermented grape juice that was used in the production of aguardo distilled in the 17th and 18th centuries, when it was still illegal to produce aguardede in Peru and in Chile.
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This page is based on the article Pisco sour published in Wikipedia (as of Nov. 11, 2020) and was automatically summarized using artificial intelligence.
