 Duggan McDonnell describes the pisco sour as " Latin America 's most elegant cocktail , frothy , balanced , bright yet rich , " adding that " Barkeeps throughout Northern California will attest that they have shaken many a Pisco sour . It is the egg white cocktail of choice and an absolutely beloved one by most . " Australian journalist Kate Schneider writes 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 . " 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 " ) . In 2003 , Peru created the " Día Nacional del Pisco Sour " ( National Pisco Sour Day ) , an official government holiday celebrated on the first Saturday of February . 
