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Pisco Sour Day: the most innovative versions of the Peruvian cocktail | PHOTOS

Blessed pisco. Since 2004, on the first Saturday of February, Peru celebrates the Pisco Sour Day, the cocktail that had its origins in 1920, in the Morris Bar in downtown Lima, according to historian José Antonio Schiaffino. Although it has been impossible to determine if the recipe back then was similar to the one prepared today, what is certain is that the drink has found new paths and in this note we will explore them. They are ready?

The classic Pisco Sour has different recipes, the one that stands out the most is that of Roberto Meléndez, who uses the 4-1-1 formula: four ounces of pisco quebranta, one of lemon and one of rubber syrup. The egg white is added to the recipe and everything is beaten in the shaker (although some use a blender). To decorate, a drop of Angostura bitters is applied to the drink. Other pisco strains that can be used to prepare the cocktail are the black criolla, the uvina. You can also use an acholado pisco in which the less aromatic prevails.

However, there are bars that want to break the mold and today they present different versions of the Pisco Sour to celebrate this special date. Cheers for that!

1. Pisco Museum

César Palomino is waiting for you here, but don’t interrupt him when he’s in rush hour. In the menu of this bar in downtown Lima you can find macerated sours of purple corn, ají limo and strawberry. Each of the cocktails counts 26 soles.

The 22-year-old bartender, of Ica origin, tells Provecho de El Comercio that, in addition to the drinks, the appetizers that they present on their menu are also seasoned with the national distillate.

To celebrate Pisco Sour Day, the Pisco Museum offers 3×2 on its menu. In addition, there will be free pisco tasting.

Direction: Jirón Junín 203, Cercado de Lima (next to the Government Palace)

Business hours:

Monday to Thursday from 11:00 a.m. to 10:00 p.m.

Thursday and Friday from 11:00 a.m. to 11:00 p.m.

Sundays from 11:00 a.m. to 6:00 p.m.

2. Captain Melendez

Capitan Meléndez offers passion fruit sour, camu camu, aguaymanto, passion fruit, red prickly pear, coca and lemon verbena. Although the pandemic has dealt a heavy blow to bars, Roberto Meléndez, renowned bartender and creator of this space, is optimistic about this special date for the flagship distillate. “The bar is a space to enjoy with friends, family, wife, husband. You can’t miss this place,” he tells Provecho. The drinks cost 28 soles and you can accompany them with snacks such as corn pancakes and tequeños.

Roberto Meléndez, renowned bartender and creator of Capitán Meléndez.  (Photo: courtesy)
Aguaymanto sour, granadilla sour and coca sour.  These are some of the versions of the classic cocktail served at Capitan Meléndez.  (Photo: courtesy)

Direction: 199 Alcanfores Street, Miraflores.

Business hours: from Tuesday to Saturday from 4:00 pm to 10:45 pm


In addition to its crillo breakfasts and lunches, the restaurant presents in its menu more than 30 varieties of sours made with pisco maceration, among them are those of ginger, cinnamon, star anise, rocoto, eucalyptus and cinnamon. The client can personalize his drink. During this week they will offer the national cocktail in 2×1, the promotion runs until Sunday. On Saturday they will give away pisco sour to all their clients from 12:00 to 3:00 pm

Chiwake sour, rocoto sour, star anise sour and kión sour.  (Photo: courtesy)

Direction: 995 La Encalada avenue, Santiago de Surco.

Business hours:

Sunday to Wednesday from 7:30 am to 5:00 pm

Thursday, Friday and Saturday from 7:30 a.m. to 11:00 p.m.

Which one did you dare to try? Leave your comments on our social networks.

Source: Elcomercio

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