<center>https://cdn.steemitimages.com/DQmZ2JyUswDgNZP67G2A2pRQVmQJ9sEavcMqhPtsPE42Cah/1.jpg 
[Immagine CC0 creative commons](https://it.wikipedia.org/wiki/Pisco_(distillato)#/media/File:Pisco_peru.jpg)</center><br>

<div class="text-justify">

The Pisco is a kind of brandy with a percentage of alcohol between 42% and 52% and it is distilled from white moscato grapes. The Pisco sour has become in time a rather trendy cocktail that is now appreciated all over the world, but has very distant origins. Not only that: there is a current fight on the question whether that its origin is Chilean or Peruvian.<br>
In Peru they tell that the inventor of the formula was the Californian Victor V. Morris, owner of the Morris' Bar, which was opened in 1915 and had a huge success in Lima, proposing pisco as a variant inspired by the whiskey sour.<br>
Chile contrasts that already around 1733, the pisco was produced in the Chilean region of the Elqui Valley (not by chance there is the country that is called Pisco Elqui) and that in Chile was also created the first label to distribute the beverage. 
Also in Chilean historiography it is noted that the Pisco was considered an important part of rural life, as a rite of social relationship that has strengthened the sentiment of popular belonging: the Pisco in fact is present in a series of stories of peasants and mule that consumed brandy with lemon and sugar.<br>
The quarrel is long and difficult, but since we are in Chile we propose the recipe of the Chilean Pisco, excellent as an aperitif or to toast with friends. It's delicious, try it!<br>
<center>https://cdn.steemitimages.com/DQmcZ8rq8k7aPLdSReCrKQyX2drrpc8NL4Cx7ZbqQ7uw2we/2.jpg
[Immagine CC0 creative commons](https://it.wikipedia.org/wiki/Pisco_(distillato)#/media/File:Pisco_peru.jpg)</center><br>
Ingredients for 6 people:
2 good quality Pisco glasses
1 glass of sugar syrup
1 glass of fresh lemon juice
1 egg white
4 drops of Angostura, or a sprinkling of cinnamon
<br>
Preparation:<br>
In a shaker or blender put 2/3 of ice, pisco, sugar, lemon juice and egg albumen, necessary to produce that nice white foam. Stir vigorously for at least one minute to mount the egg white and mix the whole. Put it in a flûte glass and serve immediately nice fresh.<br>
<br>
Sources:
https://www.eldefinido.cl/actualidad/pais/8784/Chileno-o-peruano-La-investigacion-que-zanjaria-el-origen-del-pisco/
http://eatwineblog.com/2009/07/17/pisco-sour-chile-and-perus-iconic-drink/
http://www.saperebere.com/distillati/pisco/
http://peru-tripadvisors.com/blog/time-for-a-drink-pisco-sour/
<br>
<br>
</div>