Pisco sour

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A pisco sour is an alcoholic cocktail of Peruvian origin, which is made from pisco, a Peruvian brandy, with sour citrus juice and sweetener components. The Peruvian pisco sour includes Peruvian pisco with freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but has Chilean pisco and Pica lime, and excludes the bitters and egg white. Other variants of the cocktail include with fruits like pineapple or plants such as coca leaves. Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that 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. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. 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...

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