The Pisco Sour is the national drink of Peru (and a subject of intense rivalry with Chile). It was invented in Lima in the early 1920s by Victor Vaughen Morris, an American bartender who had opened 'Morris' Bar.' The drink is made with Pisco (a grape brandy), lime juice, simple syrup, and an egg white. The mixture is shaken vigorously to create a thick foam, and then three drops of Angostura bitters are placed on top. The bitters are not just for flavor; they are meant to mask the 'eggy' smell of the foam. In Peru, the drink is so culturally significant that there is a national holiday, 'National Pisco Sour Day,' celebrated on the first Saturday of February.