2020-05-01_Lonely_Planet_Traveller

PHOTOGRAPH: VIENNETTA/SHUTTERSTOCK

ThoughMorris’Barclosedin

929,manyof its bartendershad

lreadybeenpoachedbythe

ranHotelBolívar.Thesedays,

hepalatialhotelis a littlefrayed,

butstillkeepsplentyof reminders

of its glamorousdays.Hemingway,

of course,foundhiswayto its bar.

Thepiscosoursherearebythe

book,andyoucanalsoorderthem

in double-size‘catedral’glassesif

you dare(granhotelbolivar.pe).

)Learnhowto makethecocktailat

MuseodelPisco,a tributeto Peru’s

nationalspiritthatbeganin Cuzco

andnowhastwobranchesin Lima,

includingonein a 16th-century

townhouse.Thebar’scocktailmenu

alsolistsa classicpiscopunch

(anearlierinventionovertakenin

thepopularitystakesby thepisco

sour)andseveralversionsof the

chilcano,whichmixespiscoand

gingerale(museodelpisco.org).

DRINK IT

MAKE IT

INGREDIENTS

45 mlpisco

20 mlsimplesyrup (sugar syrup)

30 mllimejuice

1 rawwhitefroma smallegg

Bitters (usually Angostura bitters)

METHOD

)Shakethepisco,syrup,freshlime

juiceandeggwhitetogethervigorously,

andstrainthemixintoa chilledglass.

Add a few drops of bitters on top.

By completecoincidence,Lima,

capitalof Peru,also happens

to be the namein Spanishfor

a crucialingredientin its

signaturecocktail.Limeshelp

to achievethe ‘sour’part,but

it’s pisco(localbrandy)that

makesPeruvianheartsswell

with pride.And, awkwardly,

Chileanones too. Nationalism

gets stirredinto the mix as

surelyas the frothyegg whites

(Chilean versions of the pisco

sour tendto omit the bitters).

Thougha 1903 recipebook lists

a similardrink,the earliest

namedrecordof a piscosour

comesfrom 1924,at a bar in

Limafoundeda few yearsbefore

by expatVictorV Morris,born

to a Utah Mormon family.

DISTILLED

Pisco

sour