History of Pisco Sour and Recipe

Pisco Sour is the most iconic Peruvian alcoholic beverage.

A Historical Review

Kenko Adventures takes pride in being part of the most important/looked forward  destination in all South America. Because of it, today's blog theme will extend on one of the reasons lots of visitors praise their time in Peruvian's territory, our globally recognized cuisine.  

In March 1904, Victor Morris (who's credited as Pisco Sour's creator) had already found himself in the city of Cerro de Pasco, working as an executive for the railroad company. On July 7th of that year, the train tracks finally reached Cerro de Pasco at 3:00 PM on July 28th. 

The history of this iconic Peruvian beverage began on July 28th, 1904, coinciding with the eighth anniversary of Peru's independence. An inauguration ceremony was held when the first train arrived with great pomp and circumstance in Cerro de Pasco. That day, the railroad arrived at our La Esperanza station for the first time, igniting excitement throughout the town. This inauguration event was truly grandiose.

Victor Morris, in his capacity as superintendent, was the host who oversaw the ceremony and participated in organizing the event's decorations and preparing the corresponding drinks. Later, he recounted to his associates that, faced with the large turnout and a lack of champagne and whisky, he prepared the pure and bitter pisco from Ica. To temper its effects, a pleasant blend was needed. Morris applied the rules of the whisky sour, adding lemon juice and beaten egg white to the pisco, and was immensely surprised to find that the flavor was even better. 

That afternoon, after countless speeches and toasts, the event came to a close as night fell. The Pisco Sour had just been born.

Migration to Lima

In 1915, Victor V. Morris decided to settle in Lima, and a year later, he founded the Morris Bar, located on what is now Jr. de la Unión in downtown Lima. 

It was there that Morris invented and began preparing the first Pisco Sours. However, for many years, oral tradition in Lima has claimed that the Pisco Sour was born at the Hotel Maury, despite renowned historians like Luis Alberto Sánchez denying this version and pointing to the Morris Bar as the place where our national cocktail became known and transformed into a true emblem of Peru. 

This bar became highly popular among Peruvians and foreigners alike for its Pisco Sour, with Abraham Valdelomar, Augusto Leguía Swayne, and Alfredo González Prada among its VIP clientele.

Pisco's Preparation

Not every grape distillate produced in Peru is considered Pisco. Peru's Supreme Decree No. 001-91-ICTI/IND officially recognizes Pisco as a Peruvian designation of origin only for the alcoholic beverage obtained by distilling wines derived from the fermentation of fresh grapes along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna (in the Locumba, Sama, and Caplina valleys). This means that grape distillates prepared in places other than those mentioned are not Peruvian Pisco and cannot be called as such, but are simply grape eau-de-vies.

With this Peruvian's country distillate, one of the most delicious and delightful alcoholic beverages to be savored worldwide is prepared: the Pisco Sour, which is Peru's national cocktail.

Pisco Sour's Recipe and Preparation

Now, the part we've all been looking forward to. The preparation isn't really difficult and it will allow you to savor Peru's culinary in only a matter of a couple of minutes. However, if you want to experience Peru's culinary boom with your own palate, don't doubt in visiting the most popular Peruvian destination since Pisco Sour is easily found throughout all the Peruvian touristic destinations.

Preparation Time: 3 Minutes
Servings: 2


  • 4 ounces of pure pisco, made from a single pisco grape variety
  • 1 ounce gum syrup
  • 1 ounce fresh lime juice
  • 1/2 egg white
  • 2 ice cubes (optional)
  • 2 drops Angostura bitters (optional)


  • In a cocktail shaker or blender, add all the essential ingredients in this order: first the pisco, then the gum syrup, followed by the lime juice, and finally the egg white.
  • If desired, add the ice cubes.
  • If using a cocktail shaker, shake vigorously for 10 seconds. If using a blender, blend for 5 seconds.
  • Serve the cocktail in two stages: first pour halfway into the glass, pause, then top it off by pouring the remaining half.
  • If desired, garnish each glass with two drops of Angostura bitters.
  • Enjoy responsibly and in moderation!

Visit Peru and Experience Peru Culinary's Best

Kenko Adventures has years of experience in delivering the best tourism service in Peruvian territory. Our tours' offer covvers the most renowned tours in the country such as the Classic Inca Trail tour or the Short 2 day Inca Trail tour if you're looking to trace the inca's steps through time with the best that the Inca capital has to offer 


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