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Pisco Sour is a classic cocktail with South American roots, particularly popular in Peru and Chile. It is a refreshing and tangy drink known for its unique blend of flavors. The key ingredient, Pisco, is a grape brandy that comes from the winemaking regions of both countries.

The history of the Pisco Sour dates back to the early 20th century in South America, with disputed claims of its origin between Peru and Chile. It is widely agreed that the cocktail's roots are in the Pisco brandy-producing regions of both countries.

In Peru, the Pisco Sour is often attributed to Victor Vaughen Morris, an American bartender who opened Morris' Bar in Lima in the early 20th century. Morris is said to have created the cocktail, blending Pisco with lime, syrup, and egg white.

On the Chilean side, some attribute the creation of the Pisco Sour to Elliot Stubb, a bartender in the 1920s who allegedly developed the drink at the Morris Bar before returning to Chile.

The dispute over the cocktail's origin has led to a friendly rivalry between Peru and Chile. Regardless of its beginnings, the Pisco Sour has become an iconic and beloved cocktail, celebrated in both countries and beyond for its refreshing taste and unique blend of ingredients. It's a symbol of South American mixology, enjoyed globally, and has even inspired variations and spin-offs in the world of cocktails.

Here's a basic recipe for a Pisco Sour:

Ingredients:
2 oz Pisco
1 oz fresh lime juice
3/4 oz simple syrup (a sugar-water mixture)
1 egg white
Angostura bitters (for garnish)
Instructions:

In a shaker, combine Pisco, fresh lime juice, simple syrup, and egg white.
Dry shake (shake without ice) vigorously to create froth from the egg white.
Add ice to the shaker and shake again to chill the mixture.
Strain the cocktail into a glass.
Traditionally, Pisco Sour is served in a short glass and garnished with a few drops of Angostura bitters on top, creating a visually appealing design.

The cocktail boasts a perfect balance of the tartness from the lime juice, the sweetness from the syrup, and the unique frothy texture from the egg white.
This unusual Peruvian spirit looks like vodka or other white liquors but has a crisp, tart, spicy taste. Originally developed in 16th century Chile and Peru, this liquor can be difficult to find. While no other spirit can entirely replace the distinctive flavor of pisco, you do have a few substitution options if you can't acquire this Peruvian liquor such as grappa, white tequila, or Cachaça. 

Pisco Sour has become a symbol of South American mixology, celebrated both locally and internationally, and is enjoyed for its crisp and invigorating taste.
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