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cocktail based around Pisco and lime juice, with the help of whisked to bjelanjka.Piće was created by adding the "sour" element in the English style of the various ingredients that counteract the acidity of the small key lime used in the recipe piće.Klasični based on 3 ounces of Pisco, 1 ounce of the green lime juice to add acidity, 1 ounce of syrup, 1 egg, 6 ice cubes and 1 or 2 drops of Angostura bitters used as ukras.Sastojci must be mixed in a cocktail shaker before serving. If the liquidator is used, then all the ingredients less egg white may be mixed for one minute and five seconds after adding a further egg.

origin beverage can be traced back to the era of the Viceroyalty of Peru in the eighteenth century, when writers used mixed with lime in the bars along the arena in central Lima, the capital of the country. But the first mention of Pisco Sour is dated 1928 on a flyer promoting a bar in Lima, Peru, Morris, who said a cocktail as one of their specialties. It was offered as a novel inspired by his colleague a drink, whiskey sour, and it is believed that they were first prepared three Peruvian barman. On the other hand, Jose Antonio Schiaffino book 'The Origin Pisco Sour "claimed the recipe was a Californian inventor Victor V. Morris, owner of Bar Morris itself. To whom tribute must be paid, if you're interested in sampling the passenger to drink inside the premises where the first time, you will be firmly razočarani.Bar that first opened its doors in 1915 had been closed since 1933.

But do not get disheartened. Following the pioneering work that took place in Bar Morris, many of the more elegant hotels in Lima at that time began to imitate the drinking, including hotel Maury and exclusive hotel in the Plaza Bolivar San Martin, which remains today the most famous places in Lima to sup at Pisco sour. He said that the great American writer Ernest Hemingway holds the record for most Pisco sours consumed in one sitting there. Since such time appetizer spread not only within Peru itself, but on the field thanks to the opening of Peruvian restaurants around the world.

Its diffusion was driven by the various initiatives to promote the drink over the years. In 2003 the Peruvian government's decision to actively promote and abroad. This is done through initiatives such as the provision that all entities that represent the Peruvian government, its diplomatic missions and consular offices, must spend at least 50% of their budget to purchase spirits on Pisco.Ministarska resolution passed on 22 April 2004 decided that the first Saturday in February every year is celebrated as the Pisco Sour day across the country. In 2007, the National Institute of Peruvian Pisco Sour Culture declared the official part of the cultural heritage of nations.

A major obstacle limiting the spread of Pisco Sour world has to do with one of its key ingredients, vapna.Vapno used is grown in northern Peru and is considerably smaller than the widely produced and exported globally Tahiti lime, and that especially the more acidic, an essential aspect of the drink. Thus, while a significant drive for the export of this variety of lime, bartenders around the world will find it difficult to replicate real Pisco sour.

All the more reason, if you're heading Lima or any other part of Peru, the hunt for the best bar for a well made Pisco Sour. You'll drink to the health and heritage of the people.