Celebrating National Pisco Sour Day

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220px-Pisco_sour_20100613bIn all the madness of Superbowl week, we sometimes forget there are other holidays to celebrate. Did you know that Nationally we celebrate the 1st Saturday in February as Pisco Sour Day? If you haven’t been lucky enough to try this classic before, today gives you the perfect excuse to branch out to a bar and try it. Make sure you try a mid level or above bar with bar tenders that don’t just make rum & cokes all day.

The history behind Pisco itself is a bit sketchy. Often considered the 5th white spirit, Pisco is a clear brandy distilled from grapes that has been credited as originating from both Chile and Peru with much controversy. The cocktail Pisco is famous for originated in Lima, Peru, invented by Victor Vaughn Morris, an American bartender in the early 1920s. Morris left the U.S. in 1903 to work there and eventually opened his own bar which became a favorite among the Peruvian upper class.

The Peruvian Pisco Sour requires the use of Peruvian Pisco as the base liquor and the addition of lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean Pisco, sugar instead of syrup, and excludes the bitters. Both Chile and Peru recognize the sour as their national drink so it doesn’t seem as though the controversy is going to get settled anytime soon.

So where can you go to celebrate? Do a little searching and see if any of the bars in your area are celebrating the days event. One national chain, Cuba Libre will be joining in offering $5 Pisco Punches and $7 Pisco Sours. But if you don’t live near one of their locations be sure to check your local ads and make a few calls. If you’re more of a do it yourself kind of guy/gal, check out the Peruvian Pisco Sour (That’s the version we prefer) recipe we’ve provided below.

Pisco Sour (Peruvian)

  • 1 ½ oz. Peruvian Pisco
  • ½ oz. fresh lime juice
  • ½ oz. simple syrup
  • ¼ oz. egg white
  • 1 dash Angostura® bitters

Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.

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Alex is a full time consultant with 10+ years experience in the wine & spirits + consumer packaged goods industries. He is not a professional bartender, but is BarSmarts certified and makes a mean caipirinha. When not writing, Alex can be found traveling, spending time with his family, or bar hopping.

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