Special Media Interaction on the occasion of International Day of Pisco Sour 2021 at the Embassy of Peru in India

by Diplomatist Bureau - 5 February, 2021, 12:00 2750 Views 0 Comment

In India, February heralds the beginning of Vasant or the Spring Season. This season, is undoubtedly, the most awaited one for the people of India. As the spring starts, the flowers start to bloom in their full glory, there is greenery all around and for young souls, love is in the air everywhere. For our Indian friends, there is one more reason to await the arrival of Vasant: to renew and rejuvenate their love with Peru. And what better way to do this than to enjoy a Classic Pisco Sour?

Indeed, our Indian friends are well aware of the International Day of Pisco Sour, which falls each year on the first Saturday of February. With each passing year, the amor (love) for Pisco Sour continues to reach ever new heights. 2021, is special for our Peru lover Indian friends, as Peru will be celebrating 200 years of independence this very year. And while our Indian friends’ plans to visit Peru is on hold due to the travel restrictions imposed in the wake of the COVID 19 pandemic, their tryst with this Andean Country and its’ essence, Pisco-the spirit of Peru, could certainly begin with a glass of Pisco Sour.

Keeping in view the challenges posed by the current pandemic, and the need to raise awareness about Pisco Sour, the Embassy of Peru in India hosted a special media interaction on the 02nd of February 2021 at its’ premises.

Mr. Dushyant Tanvar, mixologist and Brand Manager of Monika Enterprises, distributors of Pisco “La Botija” in India, prepared the Classic Pisco Sour cocktail and three innovative cocktails for the guests. The Classic cocktail was prepared using Lime and eggs white, while the Amazonian Sour featured bananas. In addition, the avocado was used to prepare the majestic Inca Sour and the Lima Sour was made using thyme grapes.

The Embassy officials explained the origin, history and characteristics of Pisco. They underscored the fact that Pisco was made from only certain varieties of grapes, which are fermented to wine and then distilled, and whose first reports of the production can be traced back to the year 1,613. and which is only produced in the coast of Peru in the regions of Lima, Ica, Arequipa, Moquegua and Tacna. As for Pisco Sour, it was highlighted that this cocktail was invented by an American bartender, Victor Vaughen Morris, in his bar in Lima, Perú in 1916 and has now become famous all across the world, as well as in India. Since November 2018 India recognizes it as exclusively from Peru.

Mr. Tanvar, on his part, talked about the taste profile and the preparation method of Pisco Sour and other cocktails. Further, he shared that Pisco La Botija, is available at the leading stores, restaurants and cocktail bars in Delhi, Gurgaon, Maharashtra, Goa and Karnataka; and the Indian public can now buy the Quebranta, Mosto Verde [Green Must] and Acholado [blended] varieties of this legendary liquor.

On the occasion of International Day of Pisco Sour, the Embassy of Peru in India encourages the Indian public to try Pisco Sour at a restaurant, cocktail bar near them or prepare their own cocktail from the comforts of their home.

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