{"id":3303,"date":"2021-02-08T21:06:32","date_gmt":"2021-02-09T02:06:32","guid":{"rendered":"https:\/\/www.aldia.unah.edu.pe\/?p=3303"},"modified":"2021-02-08T21:08:03","modified_gmt":"2021-02-09T02:08:03","slug":"historia-del-pisco-sour","status":"publish","type":"post","link":"https:\/\/aldia.unah.edu.pe\/?p=3303","title":{"rendered":"\u201cHistoria del Pisco sour\u201d"},"content":{"rendered":"\n
\"\"
Idelia Mirta Cristobal Lobaton
icristobal@unah.edu.pe<\/figcaption><\/figure>\n
\n

Se celebra el primer s\u00e1bado de febrero, su receta: 3 a 4 oz. pisco (quebranta, acholado\u2026), 1 oz. jarabe de goma, 1 oz. Jugo de lim\u00f3n. \u00bd oz. Clara de huevo, 3 cubos de hielo y 3 gotas de amargo de angostura. \u201cBebida emblem\u00e1tica del nuestro Per\u00fa\u201d.<\/span><\/p>\n

\n

Es bueno resaltar los aportes de Cesar P\u00e9rez Arauco, qui\u00e9n sustenta que la historia del Pisco sour comienza en Cerro de Pasco el 28 de julio de 1904, fecha en que se inauguraba el ferrocarril del Callao al Cerro de Pasco. <\/span><\/p>\n

El cual se populariza a partir del 1915 cuando su creador, Victor Vaughen Morris Jones, Propietario del \u201cMorris Bar\u201d qui\u00e9n p\u00fablico su servicio en principales diarios ofreciendo un surtido de las mejores marcas de vinos, licores y cervezas, con los que prepara: Gin Cocktail, Silver Cocktail, Jersey Cocktail, Pisco Sour, Gin Sour, Chapangne Sour, entre otros e invita a visitar su local ubicado en la calle de Boza N\u00ba 847, del Jir\u00f3n de la Uni\u00f3n.<\/span><\/p>\n

\n

El autor tambi\u00e9n, cita lo que afirma Luis Alberto S\u00e1nchez, activo personaje de aquella \u00e9poca- \u201cEl Morris Bar, atendido por el propio m\u00edster Morris, un gringo cojo que hab\u00eda ejercido como barman en las Minas del Cerro de Pasco, acog\u00eda a los mejores bebedores de Lima. Morris era un gran preparador de tragos. Hab\u00eda popularizado el Pisco Sour\u201d.<\/span><\/p>\n

\n
\"\"
Fuente: Abrecht<\/figcaption><\/figure>\n

Convirti\u00e9ndose as\u00ed en un lugar preferido para connotadas personalidades de entonces: Abraham Valdelomar, Augusto Legu\u00eda Swayne, Alfredo Gonz\u00e1lez Prada, Alejandro Ureta, Federico More, Pablo Abril de Vivero, Jos\u00e9 Carlos Mari\u00e1tegui, Jos\u00e9 Mar\u00eda Eguren y otros.<\/span><\/p>\n

V\u00edctor Vaughen Morris Jones, florista, naci\u00f3 el 5 de agosto 1873, Salt Lake City del estado de Utah- EE.UU, En 1900 su hermano fue asesinado y V\u00edctor va ejercer la gerencia de la florer\u00eda. Le encargan preparan un vag\u00f3n de tren lleno de flores, en honor a los mineros fallecidos por una explosi\u00f3n en una cercana ciudad de Scoofield, dej\u00f3 107 viudas y, 270 ni\u00f1os sin padres. Aqu\u00ed comienza a mostrar su afici\u00f3n en la atenci\u00f3n del bar y crear sofisticados tragos. <\/span><\/p>\n

En 1903 A.e Welby contrata a V\u00edctor para que trabaje en la secci\u00f3n de ventas de la compa\u00f1\u00eda ferrocarrilera, Cerro de Pasco y en 1904, V\u00edctor Morris en Cerro de Pasco fue directivo del ferrocarril, en medio d\u00eda de un 28 de julio -1904, coincidiendo con el 83avo aniversario de la independencia del Per\u00fa, arribaba con extraordinaria pompa, el primer ferrocarril a Cerro de Pasco y como anfitri\u00f3n organiz\u00f3 el evento y prepar\u00f3 las bebidas, por tanta afluencia y a falta de Wisky para preparar los tragos, emplea el pisco, y su sorpresa fue grata cuando comprueba que el sabor era mejor, naciendo desde entonces el \u201cPisco sour\u201d.<\/span><\/p>\n

Victor Morris retirado en 1915 por fusionarse la Cerro de Pasco Mining Company, para formar la Cerro de Pasco Copper Corporation, decide radicar en Lima y apertura el \u201cBar Morris\u201d, el \u00e9xito de su negocio nacer\u00eda con el Pisco sour.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Se celebra el primer s\u00e1bado de febrero, su receta: 3 a 4 oz. pisco (quebranta, acholado\u2026), 1 oz. jarabe de goma, 1 oz. Jugo de lim\u00f3n. \u00bd oz. Clara de huevo, 3 cubos de hielo y 3 gotas de amargo de angostura. \u201cBebida emblem\u00e1tica del nuestro Per\u00fa\u201d. Es bueno resaltar los aportes de Cesar P\u00e9rez […]<\/p>\n","protected":false},"author":1,"featured_media":3305,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-3303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-idelia-m-cristobal-lobaton"],"yoast_head":"\n\u201cHistoria del Pisco sour\u201d - UNAH ALDIA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aldia.unah.edu.pe\/?p=3303\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cHistoria del Pisco sour\u201d - UNAH ALDIA\" \/>\n<meta property=\"og:description\" content=\"Se celebra el primer s\u00e1bado de febrero, su receta: 3 a 4 oz. pisco (quebranta, acholado\u2026), 1 oz. jarabe de goma, 1 oz. Jugo de lim\u00f3n. \u00bd oz. Clara de huevo, 3 cubos de hielo y 3 gotas de amargo de angostura. \u201cBebida emblem\u00e1tica del nuestro Per\u00fa\u201d. 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