Low and behold, the Peruvian national drink, Pisco Sour.
It was invented in 1920s by an American bartender, Morris, at Morris' bar in Lima. It's a cocktail drink with a slight twist. Major components are Pisco and Sour. Pisco is a yellowish brandy produced from grape in the wine regions of Peru. Sour is the combination of lime, water, sweetener, egg white and angostura. It tastes tangy, frothy and a punch of alcohol. As a newbie on cocktails, the egg white froth was a weird component but it's for sure nice to have something sour after a big meal. My view on this is skewed as the one I tried was más o menos (so-so) but I've heard people loving it as well.
Nevermind that, what you really need to know is beer please, "Cerveza por favor".
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