National Pisco Sour Day is observed in Peru every first Saturday of February, celebrating one of South America's most popular cocktails, the pisco sour. This holiday highlights the significance of pisco, a type of grape brandy produced in both Peru and Chile, and the cocktail itself, which combines pisco with lemon or lime juice, syrup, egg white, a dash of Angostura bitters, and ice. The pisco sour was invented by American bartender Victor Vaughen Morris in Lima, Peru, around 1910, with the modern Peruvian recipe developed by his apprentice, Mario Bruiget. The day serves as an opportunity for Peruvians to express pride in their national drink, alongside National Pisco Day, which is celebrated on the fourth Sunday in July. National Pisco Sour Day was officially established by the Peruvian government in 2003.