6 February is almost here for another year and do you know what that means? Well we didn’t either, but turns out it’s Peru’s National Pisco Sour Day. This isn’t to be confused with World Pisco Sour Day, which is celebrated in the UK and USA on 7 February! It’s all a bit confusing, but all you need to know is that this weekend you’ve got an excuse (not that you really needed one we know) to partake in the enjoyment of Peru’s national drink, Pisco.
Falling on the first Saturday of February each year, Pisco Sour Day, or Día del Pisco Sour, celebrates the cocktail’s importance to Peru’s cultural heritage. Created by Victor Vaughen Morris, an American bartender from Utah living in Lima in the early 1900s, the Pisco Sour rapidly became the drink of choice for aristocrats and expatriates living or visiting Peru. If you want to try making a Pisco Sour yourself, here’s the classic recipe. To find the perfect Pisco for your creation, or to buy a Pisco Sour kit with all you need, check out The Pisco People, who have one of Australia’s largest selections of the good stuff.
Preparation Time: 5 minutes / Cooking Time: none / Serves 4
- 1 cup Pisco. The Pisco People suggest using a Cuatro G’s or Vinas De Oro Quebranta style
- 1/3 cup fresh lime juice
- 1/3 cup sugar syrup
- 1tbsp egg white
- handful of ice
- Angostura or Amargo Chuncho bitters
- Add your ingredients (excluding the bitters) into your blender and blend for one minute until thick and frothy. Once the mixture is frothy its ready to serve.
- Pour it into four glasses and top with 1-3 drops of Angostura or Amargo Chuncho bitters, making sure to allow the bitters to sit on top of the froth and avoiding mixing them through the cocktail.
Sugar syrup is made by boiling equal quantities of sugar and water until the sugar is dissolved. Cool before using. You can keep your sugar syrup in the fridge for up to 6 months.