Pisco Sour is a traditional cocktail from Lima, Peru, made with pisco, lime juice, simple syrup, egg whites, ice, and bitters.

Chile and Peru engage in a friendly rivalry over the authenticity and quality of their respective pisco products.

Differences between Peruvian and Chilean pisco include grape varietals used, aging process, and the presence of additives.

Peruvian pisco is considered more traditional, while Chilean pisco has adopted modern techniques.

The history of the pisco sour dates back to the early 1920s, with the Morris Bar in Lima credited as its birthplace.

The European Commission recognized the pisco sour as a Peruvian creation in 2013.

Variations of the classic pisco sour include using lemon juice, experimenting with different bitters, and vegan alternatives to egg whites.