Pisco Sour

Pisco Sour
Pisco Sour

Peruvian Pisco Sour Type Primary alcohol by volume Served Standard garnish Standard drinkware Cocktail

Pisco

Straight up; without ice Angostura bitters (1 dash)

[a]

Old Fashioned glass Commonly used ingredients

2 fl oz (8 parts) Pisco 1 fl oz (4 parts) Key lime or lemon juice 3/4 fl oz (3 part) Simple syrup 1 Egg white[a]

Preparation

Shake hard or blend with ice and strain into glass. The bitters are an aromatic garnish topping the finished drink, put on top of Pisco Sour foam.

Recipe adapted from The Joy of Mixology by Gary Regan. ^ Standard in Peruvian version, absent in Chilean version.

A Pisco Sour is a cocktail typical of South American cuisine. The drink's name is a combination of the word pisco, which is its base liquor, and the term sour, in reference to sour citrus juice and sweetener components. The Peruvian Pisco Sour uses Peruvian pisco as the base liquor and adds Key lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco, Pica lemon, and excludes the bitters and egg white. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.

Pisco Sour The cocktail originated in Lima, Peru, and was invented by Victor Vaughn Morris, an American bartender, in the early 1920s. Morris left his native United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. In Chile, historian Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named Sunshine, who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar in the port city of Iquique in 1872. The original source cited by Plath attributed the invention of the Whiskey Sour to Stubb, not the Pisco Sour. The oldest known mentions of the Pisco Sour are from a 1921 magazine attributing Morris as the inventor and a 1924 advertisement for Morris' Bar published in a newspaper from the port of Valparaso, Chile. Chile and Peru both claim the Pisco Sour as their national drink, and each asserts exclusive ownership of both pisco and the cocktail. Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. The two kinds of pisco and the two variations in the style of preparing the Pisco Sour are distinct in both production and taste. Thus the Pisco Sour has become a significant and oft-debated topic of Latin American popular culture.

Name
The term sour refers to mixed drinks containing a base liquor (bourbon or some other whiskey), lemon or lime juice, and a sweetener.[1] Pisco refers to the base liquor used in the cocktail. The word as applied to the alcoholic beverage comes from the Peruvian port of Pisco. In the book Latin America and the Caribbean, historian Olwyn Blouet and political geographer Brian Blouet describe the development of vineyards in early Colonial Peru and how in the second half of the sixteenth century a market for the liquor formed owing to the demand from growing mining settlements in the Andes. Subsequent demand for a stronger drink caused Pisco and the nearby city of Ica to establish distilleries "to make wine into brandy",[2] and the product received the name of the port from where it was distilled and exported.[3][4]

History
Background
The first grapevines were brought to Peru shortly after its conquest by Spain in the 16th century. Spanish chroniclers from the time note the first winemaking in South America took place in the hacienda Marcahuasi of Cuzco.[5] The largest and most prominent vineyards of the 16th and 17th century Americas were established in the Ica valley of south-central Peru.[][] In the 1540s, Bartolom de Terrazas and Francisco de Carabantes planted vineyards in Peru.[6] Carabantes also established vineyards in Ica, from where Spaniards from Andalucia and Extremadura introduced grapevines into Chile.[][6]
The Plaza de toros de Acho (Lima), the oldest

By the 16th century, Spanish settlers in Chile and Peru began bullring in the Americas, where the drink [][] [7] ancestor to the Pisco Sour was sold producing aguardiente, which is distilled from fermented grapes. Since at least 1764, Peruvian aguardiente was called "Pisco" after its port of shipping;[][] the usage of the name "Pisco" for aguardiente then spread to Chile. The right to produce and market Pisco, still made in Peru and Chile, is the subject of ongoing disputes between the two countries.[8]

Pisco Sour According to historian Luciano Revoredo, the preparation of pisco with lemon dates as far back as the 18th century. He bases his claim on a source found in the Mercurio Peruano which details the prohibition of aguardiente in Lima's Plaza de toros de Acho, the oldest bullring in the Americas. At this time, the drink was named Punche (English: Punch), and was sold by slaves. Revoredo further argues this drink served as the predecessor of the Californian Pisco punch, invented by Duncan Nicol in the Bank Exchange Bar of San Francisco, California.[9]

Origin
The Pisco Sour originated in Lima, Peru.[11][12][13] It was created in the early 1920s by bartender Victor Vaughn Morris, an American who had lived in Peru for several decades. His saloon, Morris' Bar was popular with both the Peruvian upper class and English-speaking foreigners.[][] Chilean historian Gonzalo Vial Correa also attributes the Pisco Sour's invention to Gringo Morris from the Peruvian Morris Bar, but with the minor difference of naming him William Morris.[14] Morris often experimented with new drinks, and developed the Pisco Sour as a variety of the Whiskey Sour.[12] Some discrepancy exists on the exact date when Morris created the popular cocktail. Mixologist Dale DeGroff asserts the drink was invented in 1915,[11] but most other sources argue this happened in the 1920s.[12][13] The Chilean web newspaper El Mercurio Online specifically contends historians attribute the year of the drink's invention as 1922, adding that "one night Morris surprised his friends with a new drink he called Pisco Sour, a formula which mixes the Peruvian Pisco with the American sour" (in Spanish: "Una noche Morris sorprendi a sus amigos con una nueva bebida a la que llam pisco sour, una frmula que funde lo peruano del pisco con el 'sour' estadounidense.").[] The original recipe of the Pisco Sour, as invented by Morris, has not yet been found. According to Peruvian researcher Guillermo Toro-Lira, "it is assumed that it was a crude mix of pisco with lime juice and sugar, as was the whiskey sour of those days". The cocktail's recipe continued to evolve, and the bar's registry shows customers commented on the continuously improving taste of the drink.[] The last version of the recipe was developed by Mario Bruiget, a Peruvian from Chincha Alta who worked under the apprenticeship of Morris starting on July 16, 1924. Bruiget's recipe added the Angostura bitters and egg whites to the mix.[]

Morris used advertisements to promote his bar and invention. The oldest known mention of the Pisco Sour comes from an April 22, 1921, edition of the Peruvian magazine Mundial. In the magazine, not only is the Pisco Sour described as a white-colored beverage, but its invention is attributed to "Mister Morris".[] Later, in 1924, with the aid of Morris' friend Nelson Rounsevell, the bar advertised its locale and invention in Valparaso, Chile. The advertisement featured in the Valparaiso newspaper South Pacific Mail, owned by Rounsevell.[] By 1927, Morris' Bar had attained widespread notability for its cocktails, particularly the Pisco Sour. Brad Thomas Parsons writes that "the registry at the Morris Bar was filled with high praise from visitors who raved about the signature drink".[][13] Over time, competition from nearby bars and Victor Morris' declining health led to the decline and fall of his enterprise. During this time, as a result of his worsening health, Morris delegated most of the bartending to his employees. Adding to the problem, nearby competitors, such as the Hotel Bolvar and Hotel Lima Country Club, housed bars which took clientele away from Morris' Bar. Moreover, Toro-Lira discovered that Morris accused four of his former bartenders of intellectual property theft after they left to work in one of these competing establishments. In 1929, Morris declared voluntary bankruptcy and closed his saloon. A few months later, on June 11, Victor Vaughn Morris died of cirrhosis.[][]

One of the oldest Pisco Sour advertisements for [10] Morris' Bar

Pisco Sour

Spread
After Morris closed his bar, Bruiget began working as a bartender for the nearby Grand Hotel Maury, where he continued to serve his Pisco Sour recipe. His success with the drink led local Limean oral tradition to associate the Hotel Maury as the original home of the Pisco Sour.[] As other former apprentices of Morris found other work, they also spread the Pisco Sour recipe.[] During the 1930s the drink made its way into California, reaching bars as far north as the city of San Francisco.[12] By at least the late 1960s the cocktail also found its way to New York.[15] Beatriz Jimnez, a journalist from the Spanish newspaper El Mundo, hotels keeping alive the Pisco Sour cocktail after indicates that back in Peru, the luxury hotels of Lima adopted the Pisco the closure of Morris' Bar Sour as their own in the 1940s.[] During the 1940s and 1950s an oil bonanza attracted foreign attention to Peru. Among the visitors to Lima were renowned Hollywood actors who were fascinated by the Pisco Sour.[][16] Jimnez recollected oral traditions claiming an inebriated Ava Gardner had to be carried away by John Wayne after drinking too many Pisco Sours. Ernest Hemingway and Orson Welles are said to have been big fans of what they described as "that Peruvian drink".[] In 1984, Bolivian journalist Ted Crdova Claure writes that the Hotel Bolvar stood as a monument to the decadence of Peruvian oligarchy (in Spanish: "Este hotel es un monumento a la decadencia de la oligarqua peruana."). He noted the locale as being the traditional home of the Pisco Sour and recommended it as one of the best hotels in Lima.[17] Nowadays, the Hotel Bolivar continues to offer the cocktail in its "El Bolivarcito" bar,[18] while the Country Club Lima Hotel offers the drink in its "English Bar" saloon.[19]
The Hotel Bolvar was among several Lima

Nationality dispute
In Chile, a local story developed in the 1980s attributing the invention of the Pisco Sour to Elliot Stubb, an English steward from a sailing ship named "Sunshine". Chilean folklorist and historian Oreste Plath contributed to the legend's propagation by writing that, according to the Peruvian newspaper El Comercio de Iquique, in 1872 Stubb opened a bar in the then-Peruvian port of Iquique (after obtaining leave to disembark) and invented the Pisco Sour while experimenting with drinks.[][20][21] This has caused an ongoing dispute between Chile and Peru over the origin of Pisco Sour.[22] Nevertheless, researcher Toro-Lira argues the story "has been recently refuted when it was found that the original historical source, the newspaper El Comercio de Iquique, was mentioning instead the alleged invention of the whiskey sour and not of the Pisco Sour".[] This claim is further certified by the University of Cuyo, located in Argentina, which in 1962 published the story of Elliot Stubb and his alleged invention of the Whiskey Sour in Iquique. An excerpt from the story has Elliot Stubb stating, "From now on... this shall be my drink of battle, my favorite drink, and it shall be named Whisky Sour" (in Spanish: "En adelante dijo Elliot ste ser mi trago de batalla, mi trago favorito , y se llamar Whisky Sour.").[23]

Pisco Sour

Preparation and variants

The Peruvian and Chilean versions of the Pisco Sour are prepared differently. The Peruvian Pisco Sour cocktail is made by mixing Peruvian pisco with lime juice, simple syrup, egg white, Angostura bitters (for garnish), and ice cubes.[12] The Chilean Pisco Sour cocktail is made by mixing Chilean Pisco with Pica lemon juice, powdered sugar, and ice cubes.[24] Daniel Joelson, a food writer and critic, contends that the major difference between both Pisco Sour versions "is that Peruvians generally include egg whites, while Chileans do not."[25] Considerable variations also exist in the pisco used in the cocktails. According to food and wine expert Mark Spivak, the difference is in the way both beverages are produced; whereas "Chilean pisco is mass-produced", the Peruvian version "is made in small batches".[26] Cocktail historian Andrew Bohrer focuses his comparison on taste, claiming that "[i]n Peru, pisco is made in a pot still, distilled to proof, and un-aged; it is very similar to grappa. In Chile, pisco is made in a Pisco transported in earthenware containers of the column still and aged in wood; it is similar to a very light cognac".[27] same name from Ica, Peru. Watercolor painting Chilean oenologist Patricio Tapia adds that while Chilean pisco by Afro-Peruvian artist Pancho Fierro producers usually mix vine stocks, Peruvian producers have specific pisco types that use the aromatic qualities of vines such as Yellow Muscat and Italia. Tapia concludes this is why Peruvian pisco bottles denote their vintage year and the Chilean versions do not.[] Variations of the Pisco Sour exist in Peru, Bolivia, and Chile. There are adaptations of the cocktail in Peru using fruits such as maracuya, aguaymanto, and apples, or traditional ingredients such the coca leaf.[28] In Chile, variants include the Aj Sour (with a spicy green chili), Mango Sour (with mango juice), and Sour de Campo (with ginger and honey). In Bolivia, the Yunqueo variant (from its Yungas region) replaces the lime with orange juice.[29] Cocktails similar to the Pisco Sour include the Chilean Piscola and the Peruvian Algarrobina Cocktail. Piscola is made by mixing pisco with cola.[24] The Algarrobina Cocktail is made from pisco, condensed milk, and sap from the Peruvian algarroba tree.[30] Another similar cocktail, from the United States, is the Californian Pisco punch, originally made with Peruvian pisco, pineapples, and lemon.[31]

Popularity

Pisco Sour

Australian journalist Kate Schneider writes in an article for News.com.au that the Pisco Sour "has become so famous that there is an International Pisco Sour Day celebration on the first Saturday in February every year, as well as a Facebook page with more than 600,000 likes".[32] According to Chilean entrepreneur Rolando Hinrichs Oyarce, owner of a restaurant-bar in Spain, "The Pisco Sour is highly international, just like Cebiche, and so they are not too unknown" (Spanish: "El pisco sour es bastante internacional, al igual que el cebiche, por lo tanto no son tan desconocidos").[33] In 2003, Peru created the "Da Nacional del Pisco Sour" (National Pisco Sour Day) an official government holiday celebrated on the first Saturday of February.[][34][35] Peru responded by changing its Pisco Sour holiday to its current date.[]</ref>

Argentine president Cristina Fernndez and Peruvian president Alan Garca toast with a Peruvian Pisco Sour

During the 2008 APEC Economic Leaders' Meeting, Peru promoted its Pisco Sour with widespread acceptance. According to Antonio Brack, Peru's Environment Minister, "Pisco Sour has been the 'star' of the APEC Summit, the drink was served in several meetings at the Government Palace and the APEC Summit venue".[36] At the start of the summit, South Korean President Lee Myung-Bak affirmed that "Koreans are drinking Latin American liquors such as pisco sour, and at the same time tango, samba and salsa are gaining popularity among the younger generation in Korea".[37] American celebrity chef Anthony Bourdain also drew attention to the cocktail when, in an episode of his Travel Channel program No Reservations, he drank a Pisco Sour in Valparaiso, Chile, and said "that's good, but ... next time, I'll have a beer". The broadcaster Radio Programas del Per reported that Jorge Lpez Sotomayor, the episode's Chilean producer and Bourdain's travel partner in Chile, said Bourdain found the Pisco Sour he drank in Valparaiso as boring and worthless (in Spanish: "A m me dijo que el pisco sour lo encontr aburrido y que no vala la pena."). Lopez added that Bourdain had recently arrived from Peru, where he drank several Pisco Sours which he thought tasted better than the Chilean version.[38] In Mexico, singer-songwriter Aleks Syntek controversially posted on Twitter that the Pisco Sour is Chilean. After receiving critical responses to his statement, Syntek apologized and mentioned he was only joking.[39] Mexican television host and comedian Adal Ramones also joked about Pisco Sour, in reference to the 2009 ChilePeru espionage scandal, on November 17, 2009. Ramones, a fan of Peruvian Pisco, when asked about the espionage, asked what Chileans were spying on in Peru, suggesting it might be how to make a Pisco Sour (in Spanish: "Qu quieren espiar los chilenos? Cmo hacer pisco sour?").[40]

Footnotes
[1] Regan 2003, p.159. [2] Blouet & Blouet 2009, p.318. [5] Franco 1991, p.20. [6] Pozo 2004, pp.24-34. [8] Foley 2011, p."Pisco Porton Brandy Recipes". [10] The image reads: "Have You Registered in Morris' Bar LIMA? You will find the names and addresses of many of your friends in this register. It is at the free disposition of all English speaking persons who reside in or who pass through Lima. MORRIS' BAR at CALLE BOZA, 836, LIMA, Peru, has been noted for many years for its "Pisco Sours" and its reputation for "Legitimate Liquors." The Bar Register has become a veritable "Who's Who" among West Coast travellers and many friends have been located through the information within its pages." [11] DeGroff 2008, p."Pisco Sour". [12] Kosmas & Zaric 2010, p.115. [13] Parsons 2011, p.143. [14] Vial Correa 1981, p.352.

Pisco Sour
[15] Regan 2003, p.317. [20] Plath 1981, p.106. [21] Iquique was later occupied by Chile during the War of the Pacific and annexed in 1883. [23] Facultad de Filosofa y Letras 1962, p. 385 (http:/ / books. google. es/ books?hl=es& q=En adelante dijo Elliot ste ser mi trago de batalla, mi trago favorito , y se llamar Whisky Sour (sour, el cido del limn)& sourceid=navclient-ff& rlz=1B5GGGL_esPE318& um=1& ie=UTF-8& sa=N& tab=wp). [24] Castillo-Feli 2000, p.79. [27] Bohrer 2012, p."Friendship Test". [29] Baez Kijac 2003, p.35. [30] Albala 2011, p.266. [34] The "Da Nacional del Pisco Sour" holiday was initially set for celebration on February 8. UNIQ-ref-0-015e35864a3d9229-QINU However, after the Chilean Pisco industry set its non-government sponsored "Da de la Piscola" (Piscola Day) also for celebration on February 8,<ref>

References Bibliography
Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. Santa Barbara, California, USA: ABC-CLIO. ISBN0-313-37627-1. Baez Kijac, Maria (2003). The South American Table. Boston, Massachusetts, USA: The Harvard Common Press. ISBN1-55832-248-5. Blouet, Brian; Blouet, Olwyn (2009). Latin America and the Caribbean. Hoboken, New Jersey, USA: John Wiley and Sons. ISBN0-470-38773-4. Bohrer, Andrew (2012). The Best Shots You've Never Tried. Avon, Massachusetts, USA: Adams Media. ISBN1-4405-3879-4. Castillo-Feli, Guillermo I. (2000). Culture and Customs of Chile. Westport, Connecticut, USA: Greenwood Publishing Group. ISBN0-313-30783-0. DeGroff, Dale (2008). The Essential Cocktail: The Art of Mixing Perfect Drinks. New York, USA: Random House Digital. ISBN0-307-40573-7. Facultad de Filosofa y Letras (1962). Anales del Instituto de Lingstica, Volmenes 8-9. Mendoza, Argentina: Universidad Nacional de Cuyo. Foley, Ray (2011). The Ultimate Little Cocktail Book. Naperville, Illinois, USA: Sourcebooks, Inc. ISBN1-4022-5410-5. Franco, Csar (1991). Celebracin del Pisco. Lima, Peru: Centro de Estudios para el Desarrollo y la Participacin. Kosmas, Jason; Zaric, Dushan (2010). Speakeasy. New York, USA: Random House Digital. ISBN1-58008-253-X. Parsons, Brad Thomas (2011). Bitters. New York, USA: Random House Digital. ISBN1-60774-072-9. Plath, Oreste (1981). Folklore Lingstico Chileno: Paremiologa (in Spanish). Santiago, Chile: Editorial Nascimento. ISBN956-258-052-0. Pozo, Jos del (2004). Historia del Vino Chileno (in Spanish). Santiago, Chile: Editorial Universitaria. ISBN956-11-1735-5. Regan, Gary (2003). The Joy of Mixology, The Consummate Guide to the Bartender's Craft. New York, USA: Clarkson Potter. ISBN0-609-60884-3. Vial Correa, Gonzalo (1981). Historia de Chile, 18911973: La Dictadura de Ibez, 19251931 (in Spanish). Santiago, Chile: Editorial Santillana del Pacfico. ISBN956-12-1201-3.

Pisco Sour

External links
Piscosour.com (http://www.piscosour.com) Website about Pisco Sour. The Pisco Book (http://www.thepiscobook.com/) Website with more on Pisco recipes. Liquor.com (http://liquor.com/recipes/pisco-sour/) Detailed Pisco Sour preparation guide.

Article Sources and Contributors

Article Sources and Contributors

Pisco Sour Source: http://en.wikipedia.org/w/index.php?oldid=561268931 Contributors: 1029man, AVM, Acalamari, Achata, Aguerrero27, Alexkasper, Alfurx, Amcfreely, Andrel, Andy Marchbanks, Ar3s G0d, Arafael, Awesomeman123454321, Azrael81, BD2412, BarrelProof, Bencherlite, Bevinbell, Blanchardb, Bob diablo, Bobo192, Braincricket, Brossow, Cambalachero, Caselo, Casliber, CenterofGravity, Cesblz, Cfriasb, Chiton magnificus, Cirt, Clarkovitch, Curly Turkey, DMacks, Dana boomer, DavidWBrooks, Dentren, DerHexer, Dino11au, Discospinster, Download, Dozols, Dposse, Dr.frog, Eeekster, Epbr123, Erianna, Escape Orbit, Esrever, Ewx, F Harry Stowe, FetchcommsAWB, FisherQueen, Florida College Office, Frietjes, Fullobeans, Gail, Gdm, GermanJoe, Gilliam, Gonzalo84, Heroeswithmetaphors, Hmains, Hugo999, ISTB351, Ian Rose, Icarusgeek, Iriefrank, Irishguy, J Milburn, J.delanoy, JForget, JMAPGGGonzalo, JamesAM, Jean.franco, Jezhotwells, Jimfbleak, JoSalaz, John of Reading, Jonatanvalencia, Josephhurtado, Juanhev, Karanacs, Kiewii, Kiyoshi, MJD86, Madimalso, Mangostar, Manuel Gonzlez Olaechea, Marcosaqp, Mark Arsten, MarshalN20, Maxim, Maykkel, Menanteau, Mentifisto, Meteoritekid, Mgaigg, Michael Devore, Mike R, Millahnna, MorrisBarPeru, Mr Stephen, MrPMonday, Nakon, Nick, Nihiltres, Nikkomatic, Northamerica1000, Oda Mari, Ohconfucius, Oliver s., Osnofla, PIA8986, PeteShanosky, Philvarner, Ping ouin, Proofreader77, PsV1710, Purplebackpack89, RA0808, Rebrane, Rejilla, Rjwilmsi, Robertvan1, RodC, Ruodyssey, Rvoncont, Sarabseth, Selecciones de la Vida, SimonP, Sleeping Turtle, Smokenot, Sortior, Spinningspark, Sun Creator, Surv1v4l1st, Suva, Telephonebox, The undertow, The701man, Themightyquill, Themorrisfamily, Thespian, Thingg, Thinkingbartender, Victor12, Weetjesman, Welsh, Willscrlt, Woohookitty, Xionbox, Xyzzyplugh, Zapvet, Zelevin, 376 anonymous edits

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File:Pisco sour 20100613b.JPG Source: http://en.wikipedia.org/w/index.php?title=File:Pisco_sour_20100613b.JPG License: Creative Commons Attribution-Share Alike Contributors: Dtarazona file:Old Fashioned Glass.svg Source: http://en.wikipedia.org/w/index.php?title=File:Old_Fashioned_Glass.svg License: Public Domain Contributors: Will Murray (Willscrlt) File:Plaza Acho.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Plaza_Acho.jpg License: Creative Commons Attribution 2.0 Contributors: Cambalachero, Efguerre, FlickreviewR, Jibi44 File:Morris-Bar-Pisco-Sour-South-Pacific-Mail-1924.JPG Source: http://en.wikipedia.org/w/index.php?title=File:Morris-Bar-Pisco-Sour-South-Pacific-Mail-1924.JPG License: Public Domain Contributors: South Pacific Mail de Valparaso File:2010-0109-Lima-HotelBolivar.jpg Source: http://en.wikipedia.org/w/index.php?title=File:2010-0109-Lima-HotelBolivar.jpg License: Creative Commons Attribution 3.0 Contributors: Bobak Ha'Eri File:Pancho fierro el que trae aguardiente de Ica.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Pancho_fierro_el_que_trae_aguardiente_de_Ica.jpg License: Public Domain Contributors: Pancho Fierro (d. 1879) File:Presidentes Cristina Fernandez y Alan Garcia brindan con pisco.jpg Source: http://en.wikipedia.org/w/index.php?title=File:Presidentes_Cristina_Fernandez_y_Alan_Garcia_brindan_con_pisco.jpg License: Creative Commons AR-Presidency Contributors: www.casarosada.gov.ar

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