I once lived for a time in Guapalo, Ecuador, and later traveled around Peru. So I know from pisco. Pisco is a brandy-like drink that Peru claims as its own. Unfortunately for Peru, however, Chile currently produces and exports more pisco than Peru does. (Peruvians scoff at the Chilean product.)
This has led to considerable hard feelings between the nations, but that’s not the story. The story is–and this I didn’t know–that the drink has a strong San Francisco connection. According to this story in the San Francisco Chronicle,
This style of brandy was once the toast of San Francisco, and Pisco Punch, a drink that was created by bartender Duncan Nichol at the Bank Exchange, a bar that used to stand on Montgomery Street, is said to have been the most popular drink in the city in the 1870s. Unfortunately, Nichol took his recipe to the grave.
The Pisco Sour, perhaps the best-known pisco-based drink in America, is said to have been created in 1915 by Victor Morris, a native of Berkeley who owned the Morris Bar in Lima, Peru, and this cocktail, a simple mix of pisco, lime juice, egg white and simple syrup, has made a big comeback in recent years. The secret to a good Pisco Sour is the angostura bitters that are dashed on top of the drink as an aromatic garnish.