Even if you have never been to Peru, you can still taste the best of Peruvian drink with a Pisco Sour Cocktail. This unique cocktail is one of the signature drinks in the country, and it has become a worldwide favorite thanks to its rich flavor and distinctive finishes.
This cocktail uses a pisco base and then adds in a host of citrus elements to warrant the sour title. Although the recipe varies from bar to bar, most Pisco Sours infuse key lime juice into the base. To finish off the flavor, syrup, ice and Angostura bitters are also incorporated. For extra creaminess, egg whites are also sometimes included, giving the drink its signature froth. This pisco-based delight has been recreated throughout the world, but the international community has come to appreciate the original recipe just the way it is.
The Pisco Sour was invented in the 1920s by Vaughen Morris. Morris was actually an American bartender, but he moved to South America and opened a bar in Lima. In this pursuit, he had a great deal of success, catering to the Peruvian elite and many American travelers. Morris gets the credit for starting the cocktail, but it was Mario Bruiget, his Peruvian employee, who tweaked the recipe with the bitter elements for its most enduring recipe.
The Pisco Sour has been the national drink in Peru for years, and now it is gaining attention around the world. There is no better place to try the Pisco Sour than at La Costanera Restaurant. As one of the best options for a : Peruvian Restaurant in California, La Costanera Restaurant features a diverse menu of upscale Peruvian dishes. From creamy Kabocha squash soup to a full selection of Cebiches, every meal on the menu can be perfectly accented with the Pisco Sour.
You may never make it to South America, but you can still taste the culture with one drink of the Pisco Sour at La Costanera.