A mixology of sweet and sour shaken origins
This Pisco Sour Meringue Curd Cheesecake is a dedication to Peru’s legendary cocktail, the Pisco Sour. So famous is the drink that it’s celebrated on the First Saturday of February every year.
Hotly contested by Peru and Chile for the right to claim the birthplace of Pisco, the dispute was settled when the European Commission awarded the origins of the spirit to Peru. Such is the recognition that in 2007 it officially became part of Peru’s National Cultural Patrimony by the Peruvian National Cultural Institute.
The drink is mostly known for its creation by Victor Vaughen Morris, an American who opened Lima’s popular Morris Bar in 1903. It was later modernised by Mario Bruige in 1920 with the addition of Angostura Bitters and egg white.
The name Pisco originated from the pre-Inca port city of Pisco named after a caste of potters, called ‘piskos’ who manufactured conical pots used to store and transport liquids. When the Spanish conquistadores took over Peru, they bought grapes with them from the Canary Islands to make wine, and the leftovers were distilled to make the potent Pisco liqueur.
Every ingredient of the Pisco Sour is represented in every layer of this cake to create an intriguing delicious complexity of flavours.