Pisco
Pisco is a colorless or yellowish-to-amber colored brandy made in the winemaking areas of Peru and Chile. It's made by distilling fermented grape juice into a high-proof spirit. It had the advantages of being obtained from abundant domestically grown fruit and lowering the volume of alcoholic drinks transported to remote places.
Although the preparation of pisco-based mixed drinks perhaps dates back to the 1700s, historians agree that the cocktail known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.
According to the Denomination of Origin in Peru, Peruvian pisco must have an alcohol range between 38% and 48%. This makes pisco a hard liquor, like vodka, whiskey, rum and scotch.
Although the preparation of pisco-based mixed drinks perhaps dates back to the 1700s, historians agree that the cocktail known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.
According to the Denomination of Origin in Peru, Peruvian pisco must have an alcohol range between 38% and 48%. This makes pisco a hard liquor, like vodka, whiskey, rum and scotch.
Pisco is also great with
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Pisco Sour
A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Peru and Chile. The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.