International Pisco Sour Day
Enjoy the taste of summer
Most are not very familiar with the South American brandy called pisco which is produced in Peru and Chile. Unfortunately, one is tempted to say. For not only is it an incredibly tasty, crisp and refreshing kind of brandy, it also given rise to a very special tradition. Every year on the first Saturday in February bars around the world celebrate the International Pisco Sour Day. Pisco Sour is a wonderful fresh cocktail, which at first sip will make you feel like you are in the South American tropical climate. It’s a cocktail that is thought to be created by Victor Vaughen Morris, who was an American batender who worked in Cerro de Pasco in central Peru. In 1916 he opened his own bar in Lima named Morris Bar. Here his signature cocktail was Pisco Sour. Subsequently, it has become a well-known classic in the long range of classic cocktails. In fact, the drink is so popular and widespread that The Peruvian National Cultural Institute in 2007 decided that it should be Peru’s National drink. Since then, the first Saturday of February each year has been International Pisco Sour Day.
6 cl pisco
3 cl freshly squeezed lime juice
2 cl sugar syrup
2 cl egg white
Shake all ingredients with ice and fine strain into a rock glass. Garnish with three drops of armargo bitter. Lean back and enjoy the taste of summer!
Barsol Pisco sent us this Pisco Sour from Peru where they are also celebrating the International Pisco Sour day!
The International Pisco Sour Day is celebrated on the 6th of February at various bars around Copenhagen. In Collaboration with spirits importer Sprit & Co and pisco brand Barsol Pisco, Madklubben Vesterbro, Llama Restaurant & Bar in the city center, Oak Room at Nørrebro and Celsius on Istedgade will be serving pisco sours at good prices all night. At Llama you can even find a dedicated pisco sour menu. So if you’re going out on saturday, we encourage you to visit one of these bars and have a sip of sun and summer!
This article is provided by guest author Rasmus Madsen, blogger at Bag om Baren.