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Peruvian Alcoholic Beverages: Beer and Breweries in Peru, Pisco Sour, Backus and Johnston, Ajegroup, Pilsen Trujillo, Pilsen Callao, Malta Polar

Item  9781158660780
Price  $8.78
$0.36
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Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Not illustrated. Excerpt: A Pisco Sour is a cocktail containing pisco,...
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Peruvian Alcoholic Beverages: Beer and Breweries in Peru, Pisco Sour, Backus and Johnston, Ajegroup, Pilsen Trujillo, Pilsen Callao, Malta Polar
Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Not illustrated. Excerpt: A Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and regional bitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable). The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. In both countries, the variety of lemon used is what North Americans would call Persian lime but Peruvians call simply "lemons". In the United States, the drink is usually made with commonly available Lisbon or Eureka lemons. With the increased availability of Pisco and regional bitters outside South America, the Pisco Sour, like the Mojito and Caipirinha, has increased in popularity in the United States. Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February. The roots of Pisco itself reach back to the 1500s and stem from Colonial rule. The Spaniards brought the grape to the Peruvian region from Europe, but the King of Spain banned wine in the 17th Century, forcing locals to concoct a different kind of alcohol from the grape. Guillermo Toro Lira in his book "Wings of cherubs" discovered that the precedent of the drink is in the Viceroyalty of Peru, which had pisco mixed with lemon around the 18th century near the "Plaza de Toros de Acho" of Lima. It was called a "Punche" and it was a predecessor of the Pisco punch of the Bank Exchange Bar of San Francisco which contained pisco, lemon and pineapple in the early 1900s. In 1962, the Universidad del Cuyo (Argentina) published a story on the basis of "El Comercio de Iquique", where it indicates that Eliott Stubb was the creator of "whisky sour". "El Comercio de Iquique" was a Peruvian newspaper published by Modesto Molina between 1874 and 1879... More:
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