Peru and Chile have fought over many things, but their most delicious conflict centers on a single spirit: pisco. Both nations claim it as their own, both control production with geographical designations, and both drink it the same way—in a Pisco Sour, the national cocktail of Peru, traditionally made with pisco, lime juice, egg white, simple syrup, and angostura bitters. Peruvian pisco tends to be pot-stilled, with lower alcohol content and more floral notes. Chilean pisco is often column-distilled and drier. Neither is objectively "better," but Peruvians will argue convincingly. The drink itself emerged in the early 1900s at a Lima bar called Morris, where a bartender named Victor Morris mixed pisco with fresh lime and egg white to create something that balanced heat, acid, and silky body. The Pisco Sour is a national identity in a glass. Order it in Lima and you're making a political statement, however unintentionally. For home bartenders, the technique matters: wet shake (long, aggressive shaking with ice and egg white), then pour into a chilled coupe without ice. The foam should sit proud of the rim. Taste one properly made and you'll understand why two countries will never stop arguing over it.