If you’ve never tried a Pisco Sour, prepare for your taste buds to shout “¡Gracias!”
This frothy cocktail, a mix of South American brandy, lime juice, egg white, and just enough sweetness to make you smile, is as refreshing as a cool breeze on a hot summer’s day.
But don’t wait for summer — February’s here, and so is International Pisco Sour Day, the perfect excuse to shake up this citrusy delight.
Quick Facts About International Pisco Sour Day
- When? First Saturday in February
- Next Dates: February 1st, 2025; February 7th, 2026
- Hashtag: #InternationalPiscoSourDay
- Founded: 2003
- Founder: The Government of Peru
A Drink with a Tangy History
Pisco, the star of this cocktail, is a uniquely Peruvian brandy distilled from white muscat grapes. Named after the port city of Pisco, this spirit has been exported (and enjoyed) for centuries. But it’s the transformation into the Pisco Sour that turned it into a cultural icon.
Legend has it that the Pisco Sour was born in Lima, Peru, in the early 20th century when Victor Vaughen Morris, an American bartender, created it as a tequila sour alternative. Apparently, Morris was working on Peru’s railways, and when the whiskey ran out during a celebration, he improvised with Pisco. The result? A cocktail that would put even the most festive margarita to shame.
Morris later opened a saloon in Lima where locals and expats alike fell in love with the drink. Fast forward to 1988, when Peru declared the Pisco Sour part of its national heritage. By 2003, International Pisco Sour Day was officially established, cementing the cocktail’s place in the pantheon of legendary libations.
A Fun Twist on Heritage
Chile, Peru’s southern neighbor, also stakes a claim on Pisco (and the Pisco Sour). While the debate over who did it first may never end, one thing’s for sure: the Pisco Sour is worth celebrating no matter which side of the Andes you’re on!
How to Celebrate International Pisco Sour Day
Here’s how to turn your International Pisco Sour Day into a frothy fiesta:
Order a Pisco Sour
Head to a bar that serves South American cuisine, and see if the bartender can whip up a Pisco Sour. Bonus points if you find a spot that doubles as a salsa dance club — because what pairs better with a Pisco Sour than some sultry moves?
Become a Home Bartender
Feeling crafty? Shake up your own Pisco Sour at home. Here’s the recipe to get started:
Ingredients:
- 60 ml (2 oz) Pisco (Peruvian or Chilean, your choice!)
- 30 ml (1 oz) freshly squeezed lime juice
- 15 ml (0.5 oz) simple syrup
- 1 egg white
- 2–3 drops of Angostura bitters
Instructions:
- Combine the Pisco, lime juice, simple syrup, and egg white in a cocktail shaker without ice.
- Dry shake (shake without ice) vigorously to froth up the egg white.
- Add ice to the shaker and shake again until chilled.
- Strain into a chilled glass and garnish with a few drops of Angostura bitters. Use a toothpick to swirl the bitters into a fun design if you’re feeling artistic.
Pro tip: If raw eggs aren’t your thing, aquafaba (the liquid from canned chickpeas) is a vegan-friendly substitute.
Host a Pisco Party
Invite friends over and set up a DIY Pisco Sour station. Offer a variety of garnishes — lime wheels, orange twists, or edible flowers for extra flair. Pair your drinks with Peruvian snacks like empanadas or ceviche for the full cultural experience.
Explore Pisco’s Roots
Dive into the history of Pisco and the cultures that cherish it. From its beginnings in Peruvian ports to its global fame today, learning about Pisco can make sipping it even sweeter.
Check out some more drinking days of the year.
