3. Pisco Sour
Both Peru and Chile claim this cocktail as their national drink, but it originated in Lima at Morris’ Bar in the 1920s. It’s made with a Peruvian grape-based brandy liquor with a splash citrus to give it that sour touch, a pinch of sugar to add some sweetness and a drop of bitters to balance things out. The crowning glory is a frothy topping of beaten egg whites – strange, but somehow delicious. So beloved is this vintage cocktail that Peru has declared the first Saturday of February National Pisco Sour Day.