However, ask a Chilean about Pisco Sour and they tell you that it's a Chilean drink that was created by Elliot Stubb in 1872 in Iquique (which was then part of Peru, but is now part of Chile).
From tierraunica.com
This is not something to be taken lightly as both Chile and Peru believe that Pisco and Pisco Sour is theirs. Any Peruvian will tell you "el pisco es peruano" and I'm sure any Chilean will be sure to disagree.Nonetheless, it's a popular drink and now's the time to try it if you haven't already. IIt goes great with Peruvian ceviche (also made with the famous Peruvian lime) If you are in Peru, don't forget that learning the language is one of the best ways to learn about the culture. The two programmes I recommend are Synergy Spanish and Speak From Day 1.
If you're in Peru during Pisco Sour time there will be lots of festivals and competitions, such as the Pisco Sour fountain, competitions to see who can make the largest Pisco Sour, and pub crawls.
If you're in Lima, Huffington Post recommends these bars: El Pisquerito, Bravorestobar, Bar Ingles del Hotel Country Club, Hotel Bolivar, Huaringas, Rosa Nautica, Capitan Melendez, Calesa, Amor Amar and Club Nacional.
Pisco Sour Recipe (courtesy of WineMag)
It's a pretty easy drink to make and can be made all the better if you use the famous Peruvian limes.
2 ounces Pisco
3/4 oz simple syrup
1 oz fresh lime juice
1 egg white
Drop of Angostura bitters
Combine all ingredients except bitters in a cocktail shaker. Shake vigorously until the egg white is foamy (about 10 seconds). Add ice to the shaker then shake vigorously again until well-chilled (about 10 seconds). Strain into a cocktail glass. Dash a couple of drops of Angostura Bitters on top.
