A Drink Born from Cultures
The story of the Pisco Sour begins in the 1920s, in the bustling city of Lima, Peru. Its creator, Victor Morris, was an American bartender who had moved to Peru during the construction of the railroads. Morris opened the Morris Bar in Lima, where expatriates and locals alike gathered to enjoy his inventive cocktails.
Inspired by the Whiskey Sour, Morris replaced whiskey with pisco, a grape-based brandy that has been distilled in Peru since the 16th century. The result was a cocktail that quickly became the signature drink of his establishment. The addition of lime juice, sugar, and egg white to create a frothy texture gave the drink its distinctive character, while Angostura bitters added a subtle aromatic finish.
After the closure of Morris Bar in the 1930s, the recipe spread across Lima, gaining widespread popularity. Bartenders such as Mario Bruiget of the Hotel Maury refined the recipe, standardizing the use of egg whites and bitters. Over time, the Pisco Sour became a national symbol, officially recognized as Peru’s cultural heritage in 2003 and celebrated annually on Pisco Sour Day.
