What about Pisco Sour day & Pisco Sour.

In 2003 was the  journalist Raul Vargas in the cabin of a radio were he said, "why we don't celebrate Pisco Sour day for our delicious coctel? And of course made with our pisco, Cultural

Heritage of Peru".  On April 22, 2004 by Ministerial Resolution 161-2004-Produce. Our national Pisco Sour Day is called the first Saturday of February.

In September 7th, 2007 National Institute of Culture (Now Culture Ministery), with  Resolution 1180-INC-2007 Name, "Pisco Sour Cultural Heritage of Peru".

A little history...

In 1903 arrives to Peru Sir Victor Vaughen Morris a United States Citizen from Utah, with 30 years, he began to work in the andean city of Cerro de Pasco for the Central Railway section between La Oroya and Cerro de Pasco for 10 years,

he also was interest in beverages business. In 1905 Married a peruvian María Isabel Vargas Quintanilla Márquez from Callao (port near Lima).

In 1916 decided to go to Lima with her family and open a bar, in a 60 square meters store, located at Calle Boza 847 (first block of Jiron de la Union), downtown Lima, call it "Morris Bar"  was april 1th, "Morris Bar" reached his peak in 1925.  Open until 1929 when Victor Vaughen Morris died, buried in the Britanic Cemetery in Lima. In 1930 his wife travels to the USA with their three children Richard, Robert and Rebecca.

The oldest mention of "Pisco Sour". And advertisement in the journal "La Prensa" 1919.

Advertising

MORRIS BAR Have you tried a Pisco Sour?
Of course! Well... try another

The "Morris Bar" register kept for 70 years to February 2009.
Contains 2200 signatures 82 pages since Oct 1922 to Feb 1929.
by Guillermo Toro Lira

The visitors register tell us a lot of people came to the "Morris Bar" Some important politicals, writers,  like Luis Alberto Sanchez, who married a cousin of Morris wife, historian Raul Porras Barrenechea, artist Jose Sabogal, Abraham Valdelomar & Jose Carlos Mariategui.

We have to know "Pisco Sour" has 5 elements of harmornic integration:

1.-pure (neat) pisco (quebranta or achole (blend). two oz. of pisco quebranta with one oz. of pisco Italia)

2.-Lime juice

3.-Egg whites

4.-Syrup (or sugar)

5.-Ice & drops of Angostura bitters.

Pisco Sour recipes, by our masters bartenders.

Hans  Hilburg
3 or 4 ounces of Pisco Quebranta
1 ounces of syrup
1 ounces of lemon juice
1 ounces egg white
4 ice cubes
3 drops of Angostura Bitters
Kero glass 

Roberto Meléndez
4 ounces of Pisco Quebranta
1 ounces of syrup
1 ounces of lemon juice
1/8 egg white
4 ice cubes
3 drops of Angostura Bitters
Kero glass 

Eloy Cuadros (Hotel Maury)
3 ounces of Pisco Quebranta 42°
1 ounces of syrup/ ounces of syrup
1 ounces of lemon juice/ ounces of lemon juice
½ egg white
To taste hielos/ ice cubes
Angostura bitters drops of Angostura Bitters
Kero glass

Stay safe drink responsibly

Bibliography
Lima. El Piscosauer y el Morris Bar
Guillermo Vera (2010).

Peru Tierra del Pisco
La nueva cocteleria peruana
Hans Hilburg (2013).

“Pisco Sour Cathedral”

Translation assistance was provided by a language AI translation tool.

February 2023

Since 2006 Spreading Pisco Culture to the world
#lapiscoteca #piscosour #winelover #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru @Piscorevista @elpiscoesdlperu @elmagozurdo @aspercat1

Reservados todos los derechos. Se autoriza su reproducción total o parcial siempre y cuando se den los créditos respectivos al autor y se coloquen enlaces activos a la fuente.
www.enelpaisdelpisco.blogspot.com