National Pisco Sour Day is celebrated on the first Saturday in February. Pisco is Peru’s national spirit and the Pisco Sour its national cocktail.
But we don’t drink nearly enough pisco in the U.S. To remedy the situation, celebrate National Pisco Sour Day, this year on February 7th.
A versatile and mixable spirit, pisco is a brandy distilled from grapes. The oldest distillery in the Americas, Hacienda la Caravedo, was established in 1684 in Ica, Peru and now used by Pisco Portón, the most awarded pisco in the world. The spirit may be named after the Peruvian town of Pisco.
Here’s a recipe for the most popular pisco drink, a Pisco Sour, from Pisco Portón.
It is believed that the Pisco Sour was invented in at Morris’ Bar in Lima the 1920s, by its American owner, Victor Morris. The recipe was perfected by Mario Bruguet, who added the egg whites to make the velvety cocktail we enjoy today.
RECIPE: PORTÓN PISCO SOUR
Ingredients For 1 Cocktail
The velvety Pisco Sour. Photo courtesy Pisco Portón Portón.
1. PLACE all ingredients in a blender. Blend on high for 15 seconds, add 5 cubes of ice, and then pulse in the blender 5 times.
2. STRAIN into a glass. Garnish with 3 drops of Angostura bitters.
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