Former Italian immigrants to Peru called “Buon Giorno” the mixture of pisco with ginger ale “Chilcano de Pisco” and drank it as a tonic in the mid-nineteenth century. Later in the 30s in the boom of the cocktail bar was added lemon juice, Angostura bitters and turbidity, and had the same characteristic that the fish head Chilcano (with lemon becomes a unique blend) giving origin to our Chilcano de Pisco as a refreshing tonic.
A Pisco Sour is a cocktail typical of peruvian cuisine. The drink’s name comes from Pisco, which is its base liquor, and the cocktail term Sour, in reference to sour citrus juice and sweetener components. The cocktail originated in Lima, Peru, and was invented by Victor Vaughen Morris, an American bartender, in the early 1920s.