{{WPMIXInfobox

| iba =

| name = Pisco Sour

| image = Pisco sour 20100613b.JPG

| caption = Peruvian Pisco Sour

| type = cocktail

| flaming =

| pisco = yes

| served = straight

| garnish =

| drinkware = old

| ingredients = * 2 fl oz (8 parts) [[Pisco]]

* 1 fl oz (4 parts) [[Lime (fruit)|Lime]] juice

* 3/4 fl oz (3 part) [[Simple syrup]]

* 1 [[Egg white]]

* 1 dash [[Bitters]]

| prep = Shake hard or blend with ice and strain into glass. The bitters are an aromatic [[Cocktail garnish|garnish]] topping the finished drink, put on top of pisco sour foam.

| notes =

| footnotes = Recipe adapted from ''The Joy of Mixology'' by Gary Regan

}}

A '''Pisco Sour''' is a [[cocktail]] typical of western [[South American cuisine]]. The drink's name is a mixture of the [[Runa Simi|Quechua]] word ''Pisco'' ({{lang-en|''Bird''}}) and the term ''[[Sour (cocktail)|Sour]]'' (in reference to the [[mixed drink]] family of the same name). The Peruvian Pisco Sour requires the use of Peruvian [[Pisco]] as the base [[liquor]] and the addition of [[Lime (fruit)|lime]] (or [[lemon]]) juice, [[syrup]], ice, [[egg white]], and [[Angostura bitter]]s. The Chilean version is similar, but uses Chilean Pisco, sugar instead of syrup, and excludes the bitter. Other variants of the cocktail include those created with fruits like [[pineapple]] or plants such as [[coca leaves]].

The cocktail originated in [[Peru]], invented in the Peruvian capital of [[Lima]] by [[Victor Vaughn Morris]] in the early 1920s. An American [[bartender]], Morris left his native [[United States]] in 1903 to work in [[Cerro de Pasco]], a city in central Peru. In 1916, he inaugurated in Lima his [[Bar (establishment)|saloon]], ''Morris' Bar'', which became a popular spot for the Peruvian [[Upper class]] and English-speaking foreigners. Coincidentally, the oldest mention of the Pisco Sour so far found comes from an [[advertisement]] from ''Morris' Bar'' published in a 1924 English newspaper from the Chilean port of [[Valparaiso]].

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 white]]s to the mix. In Chile, historian [[Oreste Plath]] attributed the invention of the drink to [[Elliot Stubb]], an English [[Steward's assistant|steward]] of a ship named ''Sunshine'', whom allegedly mixed [[Key lime]], [[syrup]], and [[ice cube]]s to create the cocktail in a bar in the port city of [[Iquique]] in 1872. Nonetheless, the original source cited by Plath attributed Stubb the invention of the [[Whiskey Sour]].

Both [[Chile]] and Peru claim ownership of the Pisco Sour and denominate it their [[List of national liquors|national drink]]. Peru considers that both [[Pisco]] and the Pisco Sour should be considered exclusively Peruvian. However, Chile contests this claim and, in turn, also claims ownership over both alcoholic beverages. Partially as a result of this controversy, the Pisco Sour holds international attention as a topic of popular culture.

== Etymology ==

The term ''Pisco Sour'' is made up of two word components, [[Sour (cocktail)|Sour]] and [[Pisco]]. Sour refers to mixed drinks which contain a base [[liquor]] (bourbon or whiskey), [[lemon]] or [[Lime (fruit)|lime]] juice, egg white, and a sweetener. Common sweeteners are [[triple sec]], [[simple syrup]], [[grenadine]], and [[pineapple]] juice.<ref name="Joy of Mixology">Regan, Gary. ''The Joy of Mixology, The Consummate Guide to the Bartender's Craft''. (2003) Clarkson Potter. ISBN 0-6096-0884-3.</ref>Pisco is a Quechua word which means "bird." Chilean linguist Rodolfo Lenz claims that the word was used all along the [[Pacific coast]] of [[the Americas]] from the [[Arauco Province]] in Chile to [[Guatemala]]. Nonetheless, Mario Ferreccio Podesta, another Chilean linguist, disputes the Quechua origin of the word and claims that the term ''pisco'' originates from mud containers used to transport the drink.<ref>{{cite web|author=Hernán F. Cortés Olivares|url=http://www.scielo.cl/scielo.php?pid=S0718-23762005000200005&script=sci_arttext&tlng=es|title=El origen, producción y comercio del pisco chileno, 1546-1931|publisher=Universum (Talca)|date=January 28, 2005|accessdate=2012-12-03}}</ref>

Regardless of the meaning of the name, the word as applied to the alcoholic beverage comes from the Peruvian [[Pisco, Peru|port of Pisco]]. In the book ''Latin America and the Caribbean'', historian Olwyn Blouet and political geographer Brian Blouet explain how vineyards developed in early [[Colonial Peru]] and how "in the second half of the sixteenth century" a market for the liquor developed thanks to the growth of mining in the [[Andes]]. Subsequent demand for a stronger drink caused Pisco and [[Ica]] to establish distilleries "to make wine into brandy," and the product ended up receiving the name of the port where it was distilled.<ref>{{cite web|author=Brian Blouet and Olwyn Blouet|url=http://books.google.com/books?id=f7MJvhxmr4kC&printsec=frontcover#v=onepage&q&f=false|title=Latin America and the Caribbean|publisher=John Wiley and Sons|page=318|date=2009|accessdate=2012-12-03}}</ref> This definition of the Pisco beverage's name as originary from the Peruvian port has also been accepted by institutions such as the [[Real Academia Española]] and the [[Concise Oxford English Dictionary]].<ref>{{cite web|author=Real Academia Española|url=http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=Pisco|title=Pisco|publisher=DICCIONARIO DE LA LENGUA ESPAÑOLA - Vigésima segunda edición|accessdate=2012-12-03}}</ref><ref>{{cite web|author=Concise Oxford Dictionary|url=http://www.wordreference.com/definition/pisco|title=Pisco|publisher=WordReference.com|accessdate=2012-12-03}}</ref>

== History ==

=== Background ===

{{main|Pisco}}

The roots of [[Pisco]] itself reach back to the 16th century and stem from Colonial rule. The [[Spain|Spaniards]] brought the grape to the Peruvian region from Europe, but the [[King of Spain]] banned [[wine]] in the 17th Century, forcing locals to concoct a different kind of alcohol from the grape.<ref name="BlackTable">Daulerio, A.J. & Eric Gillin (2004-02-19). [http://www.blacktable.com/pisco040219.htm Throw Yourself a Pisco Party]. ''The Black Table.'' Retrieved 2006-12-22.</ref>

Guillermo Toro Lira writes in his book ''Wings of Cherubs'' that Pisco Sour's antecedent was invented near the ''Plaza de Toros de Acho'' of [[Lima]], in the [[Viceroyalty of Peru]] during the 18th century. At this time, Pisco was mixed with lemons, and received the name ''Punche'' (Spanish for [[Punch (drink)|Punch]]). This drink also served as the predecessor for the [[California]]n [[Pisco punch]], invented during the 20th century in the Bank Exchange Bar of [[San Francisco]] and which contains Pisco, lemon, and pineapple.<ref name=Toro>{{cite web|author=Guillermo L. Toro-Lira|url=http://www.piscopunch.com/articles.php |title=Clarifying the legends from the history of the Pisco Sour|publisher=Piscopunch.com |date=December 11, 2009 |accessdate=2012-12-03}}</ref>

=== Origin ===

[[File:Morris-Bar-Pisco-Sour-South-Pacific-Mail-1924.JPG|thumb|right|88px|The oldest known mention of the Pisco Sour is this advertisement from ''Morris' Bar''.]]

Pisco Sour originated in Lima, [[Peru]], created by American bartender [[Victor Vaughn Morris]] in the early 1920s. Morris was born in [[Salt Lake City]], [[Utah]], in the [[United States]]. In 1903, he traveled to Peru to work as a cashier in the [[Cerro de Pasco]] Railway Company. Then, in 1915, he moved to Lima and, on April 1, 1916, founded ''[[Morris' Bar]]''. The saloon served as a gathering spot for the Peruvian [[Upper class]] and English-speaking foreigners. According to Peruvian researcher Guillermo Toro-Lira, among the notable individuals who attented ''Morris' Bar'' were [[Elmer Faucett]] (founder of the [[Faucett Perú]] airline), José Lindley (founder of the [[Corporación José R. Lindley S.A.]] and [[Inca Kola]]), [[Alfred L. Kroeber]] (notable [[cultural anthropologist]]), and [[Richard Halliburton]] (renown [[adventurer]] and [[cultural ambassador]] to Peru).<ref name=Toro/><ref name=Tatiana>{{cite web|author=Tatiana Perich|url=http://elcomercio.pe/gastronomia/406073/noticia-les-presentamos-mario-bruiget-peruano-coinventor-pisco-sour|title=Les presentamos a Mario Bruiget, el peruano coinventor del pisco sour|publisher=ElComercio.pe|date=January 28, 2010 |accessdate=2012-12-03}}</ref>

''Morris' Bar'', located in Boza street (close to the [[Plaza Mayor of Lima]]),<ref>{{cite web|author=AFP|url=http://www.emol.com/noticias/economia/2011/02/05/462760/peruanos-celebran-el-dia-del-pisco-sour-con-degustaciones-y-fiestas.html|title=Peruanos celebran el "Día del Pisco Sour" con degustaciones y fiestas|publisher=Emol.com|date=February 5, 2011|accessdate=2012-12-03}}</ref> served as a center of drink experimentation for Morris. Nicknamed ''[[Gringo]]'', Victor Morris created the Pisco Sour as a variety of the [[Whiskey Sour]], an alcholic beverage whose origin could be the then-Peruvian city of [[Iquique]].<ref>{{cite web|author=Jason Kosmas and Dushan Zaric|url=http://books.google.com/books?id=07eO9aBHdrUC&pg=PA115&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CEkQ6AEwAg#v=onepage&q=Morris&f=false|title=Speakeasy|publisher=Random House Digital|page=115|date=January 28, 2010 |accessdate=2012-12-03}}</ref> Some discrepancy exists on the exact date when ''Gringo'' Morris made the popular cocktail. Master mixologist [[Dale DeGroff]] claims that the drink was invented in 1915,<ref>{{cite web|author=Dale DeGroff|url=http://books.google.com/books?id=QQPQnCwBdJ8C&pg=PT297&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CD4Q6AEwAA#v=onepage&q=Morris&f=false|title=The Essential Cocktail: The Art of Mixing Perfect Drinks|publisher=Random House Digital|page="Pisco Sour"|date=2008|accessdate=2012-12-03}}</ref> but other sources claim the drink was invented in the 1920s.<ref>{{cite web|author=Jason Kosmas and Dushan Zaric|url=http://books.google.com/books?id=07eO9aBHdrUC&pg=PA115&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CEkQ6AEwAg#v=onepage&q=Morris&f=false|title=Speakeasy|publisher=Random House Digital|page=115|date=January 28, 2010 |accessdate=2012-12-03}}</ref><ref>{{cite web|author=Brad Thomas Parsons|url=http://books.google.com/books?id=OPlRDjfGnloC&pg=PA143&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CEMQ6AEwAQ#v=onepage&q=Pisco%20Sour%20Victor%20Morris&f=false|title=Bitters|publisher=Random House Digital|page=143|date=2011|accessdate=2012-12-03}}</ref> Chilean newspaper [[El Mercurio]] especifically mentions that historians attribute the year of the drink's invention as 1922, adding that "according to historians [...] Morris one night surprised his friends with a new drink he called ''Pisco Sour'', a formula which mixes the Peruvian ''[[Pisco]]'' with the American ''[[Sour (cocktail)|Sour]]''."<ref>{{cite web|author=AFP|url=http://www.emol.com/noticias/economia/2011/02/05/462760/peruanos-celebran-el-dia-del-pisco-sour-con-degustaciones-y-fiestas.html|title=Peruanos celebran el "Día del Pisco Sour" con degustaciones y fiestas|publisher=Emol.com|date=February 5, 2011|accessdate=2012-12-03}}</ref>

The original recipe of the Pisco Sour, as invented by Morris, has not yet been found. According to Toro-Lira, "it is assumed that it was a crude mix of Pisco with lime juice and sugar, as it was the whiskey sour of those days." Part of the reason the cocktail's original recipe has not been found is because it kept changing, albeit it seems for the better as the bar's registry shows customers commented on the continuously improving taste of the drink.<ref name=Toro/> The last version of the cocktail's recipe was developed by Mario Bruiget, a Peruvian from [[Chincha Alta]] who worked under the [[apprenticeship]] of Morris starting on July 16, 1924. Bruiget's recipe added the [[Angostura bitters]] and [[egg white]]s to the mix.<ref name=Tatiana/>

The Pisco Sour attained rapid popularity. In his book ''Bitters'', author Brad Thomas Parsons writes that "the registry at the Morris Bar was filled with high praise from visitors who raved about the signature drink."<ref>{{cite web|author=Brad Thomas Parsons|url=http://books.google.com/books?id=OPlRDjfGnloC&pg=PA143&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CEMQ6AEwAQ#v=onepage&q=Pisco%20Sour%20Victor%20Morris&f=false|title=Bitters|publisher=Random House Digital|page=143|date=2011|accessdate=2012-12-03}}</ref> Toro-Lira states that in 1924, with the aid of Nelson Rounsevell (a friend Morris made in Cerro de Pasco), the bar advertised its locale and invention in [[Valparaiso]], Chile. The advertisement featured in the Valparaiso newspaper ''South Pacific Mail'', owned by Rounsevell, is thus far the oldest known mention of the Pisco Sour.<ref name=Toro/> Tatiana Perich, from Peruvian newspaper [[El Comercio (Peru)|El Comercio]], comments that by 1927 the bar had attained widspread notability for its cocktails. During this time, as a result of worsening health, Morris delegated most of the bartending to his employees.<ref name=Tatiana/>

Competition from nearby bars and Victor Morris' declining health led to the decline and ultimate fall of his enterprise. [[Hotel Bolivar]] (inaugurated on December 6, 1924) and Hotel Lima Country Club (inaugurated on February 1927) were among the nearby competitors whose bars took clientele away from ''Morris' Bar''. In his investigation, Guillermo Toro-Lira discovered that Morris accused four of his former bartenders of [[Intellectual property|intellectual theft]] after they left to work in one of these competing establishments. In 1929, Morris declared [[voluntary bankruptcy]] and closed his saloon. A few months later, on June 11, Victor Vaughn Morris died of [[Cirrosis]].<ref name=Toro/><ref name=Tatiana/>

=== Aftermath ===

[[File:2010-0109-Lima-HotelBolivar.jpg|thumb|right|The [[Hotel Bolivar]] was among the several Lima hotels which kept alive the ''Pisco Sour'' cocktail after the closure of ''Morris' Bar''.]]

During the 1930s the drink made its way into [[California]]n bars of the [[United States]], reaching as far north as the city of [[San Francisco]].<ref>{{cite web|author=Jason Kosmas and Dushan Zaric|url=http://books.google.com/books?id=07eO9aBHdrUC&pg=PA115&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CEkQ6AEwAg#v=onepage&q=Morris&f=false|title=Speakeasy|publisher=Random House Digital|page=115|date=January 28, 2010 |accessdate=2012-12-03}}</ref> Back in Peru, Lima hotels continued the Pisco Sour cocktail tradition. After Victor Morris closed down his bar in 1929, Mario Bruiget found work as a bartender for the nearby [[Grand Hotel Maury]]. Bruiget took along with him his Pisco Sour recipe. The success of Bruiget in his new job apparently caused local Limean oral tradition to erroneously associate the Hotel Maury with the origin of the Pisco Sour.<ref name=Tatiana/>

During the 1940s and 1950s an oil bonanza in Peru attracted foreign attention to the country. In Lima, [[Hollywood]] stars such as [[Orson Wells]] and [[John Wayne]] drank the Pisco Sour offered in the Hotel Bolivar and Hotel Maury.<ref>{{cite web|author=Julia Slater|url=http://www.telegraph.co.uk/expat/expatnews/7195368/Peru-toasts-pisco-boom-on-annual-cocktail-day.html|title=Peru toasts pisco boom on annual cocktail day|publisher=Telegraph.co.uk|date=February 09, 2010 |accessdate=2012-12-03}}</ref><ref>{{cite web|author=AFP|url=http://www.emol.com/noticias/economia/2011/02/05/462760/peruanos-celebran-el-dia-del-pisco-sour-con-degustaciones-y-fiestas.html|title=Peruanos celebran el "Día del Pisco Sour" con degustaciones y fiestas|publisher=Emol.com|date=February 5, 2011|accessdate=2012-12-03}}</ref>

== Preparation and variants ==

The preparation of the Pisco Sour differs between the Peruvian and Chilean versions of the cocktail. The Peruvian Pisco Sour cocktail is made by mixing Peruvian [[Pisco]] with [[Lime (fruit)|lime]] juice, [[syrup]], [[egg white]], [[Angostura bitter]]s (for [[garnish]]), and ice cubes.<ref>{{cite web|author=Jason Kosmas and Dushan Zaric|url=http://books.google.com/books?id=07eO9aBHdrUC&pg=PA115&dq=Pisco+Sour+Victor+Morris&hl=en&sa=X&ei=6UZdT5OyI6jW2AWypsTeDg&ved=0CEkQ6AEwAg#v=onepage&q=Morris&f=false|title=Speakeasy|publisher=Random House Digital|page=115|date=January 28, 2010 |accessdate=2012-12-03}}</ref> The Chilean Pisco Sour cocktail is made by mixing Chilean Pisco with lemon juice, [[powdered sugar]], egg white, and ice cubes.<ref>{{Cite web|author=Guillermo I. Castillo-Feliú

|url=http://books.google.com/books?id=9mo0vJLS0DkC&pg=PA79&dq=Piscola&hl=en&sa=X&ei=otJeT4qAO-iU2AW49MGSCg&ved=0CC8Q6AEwADgK#v=onepage&q=Piscola&f=false|title=Culture and customs of Chile|publisher=Greenwood Publishing Group|Page=79|date=2000|accessdate=2012-12-03}}</ref> According to Mark Spivak, food and wine expert, "there are significant differences between the two [Pisco] versions. Chilean pisco is mass-produced and can be adulterated before bottling; the Peruvian spirit is made in small batches in pot stills, and cannot be altered in any way before reaching the consumer."<ref>{{Cite web|author=Mark Spivak|url=http://www.palmbeachillustrated.com/index.cfm?fuseaction=news.details&ArticleId=1609&|title=Pour - Pisco Fever|publisher=PalmBeachIllustrated.com|accessdate=2012-12-03}}</ref>

In Chile, different spin-offs of the Pisco Sour recipe can be found, such as the Ají Sour (with a spicy green chili), Mango Sour (with [[mango]] juice), Sour de Campo (with [[ginger]] and honey), and Sour [[Hass avocado|Hass]] (with [[avocado]]s, pineapple, and [[Mentha|mint]]).

In Peru, additional variations of the Pisco Sour can be found, combining some traditional Peruvian jungle fruits such as aguaymanto, cocona or traditional leaves such as the [[coca leaf]] in the Coca Sour. Another cocktail prepared with Peruvian Pisco is ''Chilcano'' ([[ginger ale]], honey, lemon).

Similar cocktails to the Pisco Sour include the Chilean [[Piscola]] and the Peruvian [[Algarrobina Cocktail]]. Piscola is made by mixing Pisco with [[Coca-Cola]].<ref>{{Cite web|author=Guillermo I. Castillo-Feliú

|url=http://books.google.com/books?id=9mo0vJLS0DkC&pg=PA79&dq=Piscola&hl=en&sa=X&ei=otJeT4qAO-iU2AW49MGSCg&ved=0CC8Q6AEwADgK#v=onepage&q=Piscola&f=false|title=Culture and customs of Chile|publisher=Greenwood Publishing Group|Page=79|date=2000|accessdate=2012-12-03}}</ref> The Algarrobina Cocktail is made from Pisco, [[condensed milk]], and sap from the Peruvian [[algarroba]] tree.<ref>{{Cite web|editor=Ken Albala|url=http://books.google.com/books?id=zG1H75z0EYYC&pg=RA1-PA266&dq=Pisco+Sour+recipe&hl=en&sa=X&ei=LMxeT7OMLtS62gWhmdCjCA&ved=0CFgQ6AEwAzgU#v=onepage&q=Pisco%20Sour&f=false|title=Food Cultures of the World Encyclopedia|publisher=ABC-CLIO|Page=266|date=2011|accessdate=2012-12-03}}</ref>

<gallery>

Image:Aguaymanto sour Cusco 02012010.JPG|<center>Aguaymanto Sour</center>

Image:Cocktail de Algarrobina. El Cántaro, Lambayeque.jpg|<center>Algarrobina Cocktail</center>

Image:Pisco sour.jpg|<center>Chilean Pisco Sour</center>

Image:Chicha morada y pisco sour 20100704.JPG|<center>Peruvian Pisco Sour</center>

Image:Piscolachile.jpg|<center>Piscola</center>

Image:Tacna sour 31072010.jpg|<center>Tacna Sour</center>

</gallery>

== Nationality dispute ==

{{see also|Chile–Peru relations}}

[[Chile]] disputes the national origin of Pisco Sour with [[Peru]].<ref>{{cite web|author=Jenn Garbee|url=http://www.latimes.com/features/la-fo-cocktail21-2008may21,0,6060310.story|title=A summer twist on pisco sour, caipirinha cocktails|publisher=LATimes.com|date=May 21, 2008 |accessdate=2012-12-03}}</ref> The controversy stems from the work of Chilean historian [[Oreste Plath]] who, in his book ''Folklore lingüístico chileno'', attributes the invention of the Pisco Sour to Elliot Stubb, an [[England|English]] steward from a [[sailing ship]] named "Sunshine". According to Plath, whom used as a source the Peruvian newspaper ''El Comercio de Iquique'', Elliot Stubb obtained leave to disembark in the port of [[Iquique]] in 1872, with the aim of settling in the city and opening a bar. In his bar he supposedly invented the Pisco Sour while experimenting with drinks.<ref>{{cite web|author=Oreste Plath|url=http://books.google.com/books?ei=9uBeT624JuWU2gX9nOGTCA&id=6M0uAAAAYAAJ&dq=Oreste+Plath+Pisco+Sour+iquique&q=Marina|title=Folklore lingüístico chileno: paremiología |publisher=Editorial Nascimento|date=1981|accessdate=2012-12-03}}</ref>

However, Peruvian researcher Guillermo Toro-Lira argues that Plath's story "has been recently refuted when it was found that the original historical source, the newspaper ''El Comercio de Iquique'', was mentioning instead the alleged invention of the [[whiskey sour]] and not of the Pisco Sour."<ref name=Toro/> Additionally, renown Chilean historian [[Gonzalo Vial Correa]] also attributed the Pisco Sour's invention to ''Gringo'' Morris from the Peruvian Morris Bar, but with the minor difference of presenting his name as William Morris.<ref>{{cite web|author=Gonzalo Vial Correa|url=http://books.google.com/books?id=R2fjAAAAMAAJ&q=Bar+Morris+Pisco+Sour&dq=Bar+Morris+Pisco+Sour&hl=en&ei=nTvITejzI6fq0gGI97SrCA&sa=X&oi=book_result&ct=result&resnum=8&ved=0CGEQ6AEwBw|title=Historia de Chile, 1891-1973: La dictadura de Ibáñez, 1925-1931|publisher=Editorial Santillana del Pacífico|Page= 352|date=1981|accessdate=2012-12-03}}</ref>

Despite the evidence, the disputes continue between Chile and Peru. In 2003, Peru created an official government holiday denominated as the "''Día Nacional del Pisco Sour''" ({{lang-en|National Pisco Sour Day}}) for celebration on February 8.<ref>{{cite web|url=http://elcomercio.pe/gastronomia/710673/noticia-chile-tambien-tiene-su-bebida-nacional-hoy-celebran-dia-piscola|title=Chile celebra hoy el Día de la piscola|publisher=ElComercio.pe|date=February 08, 2011|accessdate=2012-12-03}}</ref> The Chilean Pisco industry retaliated by announcing its creation of the non-government sponsored "Día de la piscola" ({{lang-en|Piscola Day}}), and also set it for celebration on February 8. Nonetheless, Chilean businessman Alberto Mois defended the unofficial holiday by claiming that "Piscola is by tradition the most common manner to drink Pisco in Chile. Nearly 90% of product consumption is done with [[Coca-Cola]] or white beverages."<ref>{{cite web|author=Carlos Ruiz|url=http://www.elobservatodo.cl/admin/render/noticia/19531|title=Hoy es el Día de la Piscola: Chilenos celebran uno de sus tragos típicos|publisher=ElObservatodo.cl|date=February 08, 2011|accessdate=2012-12-03}}</ref><ref>{{cite web|author=Felipe Castro|url=http://www.lanacion.cl/dia-de-la-piscola-a-tomar-combinados/noticias/2011-02-07/191611.html|title=Día de la piscola: A tomar combinados|publisher=LaNacion.cl|date=February 08, 2011|accessdate=2012-12-03}}</ref> Peru responded by changing its Pisco Sour holiday to the first saturday of February.<ref>{{cite web|url=http://elcomercio.pe/gastronomia/710673/noticia-chile-tambien-tiene-su-bebida-nacional-hoy-celebran-dia-piscola|title=Chile celebra hoy el Día de la piscola|publisher=ElComercio.pe|date=February 08, 2011|accessdate=2012-12-03}}</ref>

== Popularity ==

[[File:Presidentes Cristina Fernandez y Alan Garcia brindan con pisco.jpg|thumb|right|Argentine president [[Cristina Fernández]] and then Peruvian president [[Alan García]] toast with a Peruvian Pisco Sour.]]

*The comedian [[Zane Lamprey]], host of the show [[Three Sheets]], filmed an episode in Chile which featured various beverages, including Pisco Sour which aired in 2009.<ref>{{cite web|url=http://www.hulu.com/watch/15492/three-sheets-chile |title=Three Sheets: Chile - Watch the full episode now |publisher=Hulu |date= |accessdate=2011-12-03}}</ref>

*American [[celebrity chef]] [[Anthony Bourdain]] drank, in an episode for the [[Travel Channel]] program [[Anthony Bourdain: No Reservations]] filmed in Chile, Pisco Sour at the [[Valparaiso]] restaurant "La Playa." He later expressed his disgust for the drink, to the point that at [[Puerto Varas]] he chose to drink [[white wine]] after being offered another Pisco Sour. Jorge López, the episode's Chilean producer and Bourdain's travel partner in Chile, explained that chef Bourdain found the Pisco Sour he drank in Valparaiso as "boring and worthless." Lopez added that chef Bourdain had just recently arrived from Peru, where he drank and enjoyed several Pisco Sours, which he thought were better tasting than the Chilean versions. A Chilean critic, Enrique Rivera, countered that chef Bourdain is a celebrity who generalizes the quality of a country's food by tasting only at a few places. A local newspaper in Chile further expressed that Bourdain's comment "constitutes a painful stab wound to the national pride."<ref>{{es icon}} peru.com [http://www.peru.com/noticias/portada20090718/45353/Chef-Anthony-Bourdain-El-pisco-sour-chileno-no-vale-la-pena El-pisco-sour-chileno-no-vale-la-pena]</ref>

*On November 17, 2009 [[Adal Ramones]], a Mexican television show host and comedian, made a joke about Pisco Sours, in regard to the [[2009 Chile-Peru espionage scandal]]: "What do the Chileans want to spy from Peru? How to make a good Pisco Sour?"{{Citation needed|date=February 2012}}

*In late 2010 Mexican singer-songwriter [[Aleks Syntek]] created controversy via [[Twitter]] when he posted that the Pisco Sour is Chilean. After receiving a critical response from the Peruvian Twitter community, Syntek posted that he was only kidding.{{Citation needed|date=February 2012}}

*In his series of novels beginning with the book [[Alastair Reynolds#Revelation Space|Revelation Space]], author [[Alastair Reynolds]] wrote several characters who prefer pisco sours, and trying to convince others to try the beverage.

* [[List of cocktails with less common spirits]]

* [[Peruvian cuisine#Alcoholic Drinks|Peruvian alcoholic drinks]]

* [[Pisco]]

* [[Sour (cocktail)]]

==References==

{{Reflist}}

== External links ==

* [http://www.go2peru.com/pisco.htm Go2Peru.com] - Tourism site with information about Peruvian Pisco along with a recipe.

* [http://www.piscosour.com Piscosour.com] - The most complete website about Pisco Sour.

[[Category:Cocktails with brandy or cognac]]

[[Category:Sour cocktails]]

[[Category:Pisco]]

[[Category:Peruvian alcoholic beverages]]

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