South America's most iconic cocktail, the Pisco Sour is unusual in being the National Drink of both Peru and Chile.

Pisco is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions of Peru and Chile. Pisco was developed by Spanish settlers in the 16th century as an alternative to orujo, a pomace brandy that was being imported from Spain.

The Peruvian Pisco Sour uses Peruvian pisco as the base liquor and adds key lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco and Pica lime, and excludes the bitters and egg white. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.

The cocktail originated in Lima, Peru, and was invented by Victor Vaughen Morris, an American bartender, in the early 1920s. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners.

The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.

Chilean Pisco Sour

3 ounces (90g) Chilean Pisco


2 tablepoons lemon juice


1 -2 tablespoon sugar


1/4 cup crushed ice

Add crushed ice and sugar to a shaker followed by Pisco and topped with lemon juice. Shake vigorously until sugar has dissolved.
Adjust sugar to your liking then serve in chilled cocktail glass.

If discovering the grandeur of Peru’s Machu Picchu, marvelling at the beauty of the Peruvian Amazon, or enjoying mouth-watering Peruvian cuisine isn’t tantalising enough, then maybe the thought of thousands of litres of Pisco pouring from the main square of Lima will do the trick.

This year travellers should reserve February 1st to celebrate all things Peruvian and all things Pisco Sour as the nation celebrates its Pisco Sour Day, held on the first Saturday of February each year and this national firewater has long been a symbol of Peruvian celebration. Visit the capital city of Lima where the fountain in Plaza Mayor swaps water for Pisco, and participate as 2000 litres of Pisco spouts fresh into celebrating mouths all day long (above). 

For those unable to visit Peru this February, there is a second chance to enjoy this event in July for National Pisco Day. The national drink brings locals and travellers together again on July 26th for National Pisco Day, with dates already locked in for 2015.

For more information on Peru.......