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A pisco sour is a cocktail typical of South American cuisine. The drink's 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 Chilean version is similar, but uses Chilean ''pisco'' and pica lime, and excludes the bitters and egg white. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. 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. In Chile, folklorist Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named ''Sunshine'', who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru. Regardless, the original source cited by Plath attributed to Stubb the invention of the whiskey sour—not the pisco sour. The oldest known mentions of the pisco sour are from a 1921 magazine attributing Morris as the inventor and a 1924 advertisement for Morris' Bar published in a newspaper from the port of Valparaíso, Chile. Chile and Peru both claim the pisco sour as their national drink, and each asserts ownership of the cocktail's base liquor—pisco; consequently, the pisco sour has become a significant and oft-debated topic of Latin American popular culture. The two kinds of pisco and the two variations in the style of preparing the pisco sour are distinct in both production and taste. Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. == Name == The term ''sour'' refers to mixed drinks containing a base liquor (bourbon or some other whiskey), lemon or lime juice, and a sweetener. ''Pisco'' refers to the base liquor used in the cocktail. The word as applied to the alcoholic beverage comes from the Peruvian port of Pisco. In the book ''Latin America and the Caribbean'', historian Olwyn Blouet and political geographer Brian Blouet describe the development of vineyards in early Colonial Peru and how in the second half of the sixteenth century a market for the liquor formed owing to the demand from growing mining settlements in the Andes. Subsequent demand for a stronger drink caused Pisco and the nearby city of Ica to establish distilleries "to make wine into brandy", and the product received the name of the port from where it was distilled and exported. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pisco sour」の詳細全文を読む スポンサード リンク
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