Wikipedia talk:Featured article candidates/Pisco Sour/archive1

A pisco sour is an alcoholic cocktail from Peru that is also typical of Chile. Its base liquor is pisco, soured with citrus juice. The Peruvian version adds lime juice, syrup, ice, egg white, and Angostura bitters. Chile uses Pica lime, and omits the bitters and egg white. The cocktail was invented in Lima, by the US bartender Victor Vaughen Morris. Mario Bruiget created the modern recipe at Morris' Bar by adding the bitters and egg whites. In Chile, the drink is attributed to Elliot Stubb, an English ship's steward who allegedly added Key lime juice, syrup, and iceto pisco in 1872, although this is disputed. The oldest mentions of the pisco sour are from a 1921 magazine attributing Morris as the inventor and a 1924 advertisement in a Valparaíso newspaper. Chile and Peru both claim the pisco sour as their national drink. The two kinds of pisco and the two variations in the style of preparing the pisco sour are distinct in both production and taste. Peru celebrates a yearly public holiday in honor of the cocktail in February.