About the Pisco Sour cocktail

The Pisco Sour has been a source of contention between Chile and Peru for years now. Both countries have claimed in the past that it was them that invented it, but it’s widely accepted that the Pisco Sour is Peru’s national drink. For a long time, its creation was attributed to Victor Morris, an American railway worker in Peru. But…

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If you had asked me about the history of the Pisco Sour I would have told you that the Pisco Sour was invented by Victor Morris at his bar in Lima during the 1920’s.

And although Chile also claims to have invented the Pisco Sour, documents such as printed advertisements or his bar’s register show that Pisco Sours were being served at the Morris Bar before anywhere else.

But a recent discovery of a Peruvian cookbook from 1903 made me question the origin of the Pisco Sour. This cookbook, Nuevo Manual de Cocina a la Criolla (Lima 1903), suggests that the origin of the Pisco Sour may be a traditional creole cocktail made in Lima over 100 years ago.

It all started with a tweet by Franco Cabachi from Pitahaya Bar in Lima, in which he posted a picture of a Peruvian cookbook from 1903 which had recipes for two of the cocktails in the book. The one that caught my eye was simply titled “Cocktail” — this is the approximate translation:

An egg white, a glass of Pisco, a teaspoon of fine sugar, and a few drops of lime as desired, this will open your appetite.
Up to three glasses can be made with one egg white and a heaping teaspoon of fine sugar, adding the rest of the ingredients as needed for each glass. All this is beaten in a cocktail shaker until you’ve made a small punch.

Doesn’t that sound like the Pisco Sour? Absolutely, it has all the ingredients with the exception of the Angostura bitters and perhaps ice. Also, it uses fine sugar instead of simple syrup. And, in the style of the book, it has no specific measurements, rather it’s made to taste. Despite the obvious similarities, it’s interesting that this cocktail is not yet called the Pisco Sour.

Duncan’s vegan tip for Pisco Sour

To make your Pisco Sour vegan friendly, you can substitute the egg white with the gelatinous liquid from your can of chickpeas ( aqua-faba). Just take out the egg white and add two tablespoons of aqua-faba.

And, if you are keeping things traditional, we highly recommend making sure that your organic eggs are as fresh as possible for the best foam texture. Pisco is very versatile when pairing with different flavours, so for those wanting a more bitter result, you can try changing your lime to grapefruit. For a slightly sweeter result, give blood orange juice a go instead.

Who owns the name Pisco?

PISCO IS THE CULTURAL HERITAGE of PERU.

Even though Chile has a much greater production of its Aguardiente ( WRONGLY CALLED Pisco). Peru has defended its origin and after fierce and well-documented litigation on International Courts, it won the rights to use an Appellation of Origin for Pisco. Therefore, Peru claims the exclusive right.

Pisco was recognized as a Peruvian Geographical Indication by the European Union in 2013. However, the United States allow products of Peru and Chile to be identified as ” Pisco “.

Peru states the word ” Pisco ” has a close relationship with the Geographical area where it is produced. Like Champagne in France, and thus should be used only by the distillate produced in Peru.

The Salvador and the European Union recognize ” the Exclusive Peruvian Origin of Pisco ” where its distinctive grapes grow and thrive like no other region.

PISCO – CULTURAL HERITAGE of PERU

So, to recognise this fact we use the French name Eau de Vie on the label.

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This post first appeared on Blog - West Australia - Harris Organic Wine, please read the originial post: here