By Colin Bennett
I hate to call it an “icon”, but that’s really the best way to describe what the pisco sour means for drinks in both Chile and Peru. After all, it is by far the most pleasant and recognizable way to enjoy this distilled grape brandy. Chile’s piscola seems better fit for student parties in parks, but anything mixed solely with Coca Cola can hardly climb the latter into “cocteleria”. And only a few well elaborated labels are worthy of sipping on the rocks.
This is not an attempt to comment on the origins of pisco, nor on who makes a better pisco sour, nor who really “owns” the name. That would only detract from what is an awesome way to kick off a dinner, a party or close out a meeting. A quick cruise through the nooks and crannies of the internet will yield three principal theories on the origin of the drink, and would suggest a truly Peruvian origin: