Pisco Sour Month at Gilt Lounge

by Sas Lyon

Donde está #qtlovers? This month, from the 7th of February, we will be celebrating Pisco Sour month. This tart treat comes directly to you from Peru and is their national drink.

A Pisco Sour is a cocktail typical of South American cuisine. The drinks name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The Peruvian Pisco Sour uses Peruvian pisco as the base liquor and adds Key lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters.

The cocktail originated in Lima, Peru, and was invented by Victor Vaughen Morris, an American bartender, in the early 1920s. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris’ Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris’ Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.

We will be showcasing speciality cocktails for the month to celebrate, so head to Gilt Lounge to try a Pisco Sour – traditional or passionfruit, or perhaps a Chilcano’s – Pisco with dry and lime. Our Pisco comes to you from Campo Ecanto Pisco.

Sounds perfect for a Sydney summer! See you soon at Gilt.