The Pisco Sour is a cocktail emblematic of South American culture, primarily associated with Peru and Chile, both of which claim its origin. The drink's base, pisco, is a grape brandy produced in the winemaking regions of Peru and Chile since the 16th century. The classic Pisco Sour recipe combines pisco with lime juice, simple syrup, egg white, and Angostura bitters, creating a frothy, tangy, and sweet concoction. The origins of the Pisco Sour are contested. In Peru, its invention is attributed to an American bartender, Victor Vaughen Morris, who allegedly created the drink in the early 1920s at his bar in Lima. Chile claims earlier origins, but regardless of its true birthplace, the Pisco Sour has become a symbol of national pride for both countries, with Peru even dedicating a national holiday to the cocktail, celebrated on the first Saturday of February. The debate over its origin has spurred friendly rivalry between Peru and Chile, each boasting unique variations of the cocktail. In Peru, the drink is meticulously prepared with Peruvian Pisco and often includes the native lime called "limón," which is smaller and more potent than other varieties, while Chilean versions might forgo the egg white and bitters. The Pisco Sour's enduring appeal lies in its balance of flavors and the cultural heritage it embodies, making it a fascinating study in the power of cocktails to represent and unite cultures. More: https://en.wikipedia.org/wiki/Pisco_sour Art&Text: ChatGPT.