The Pisco Sour was invented in Lima, Peru in the 1920’s. Since then, Peruvians have experimented with every kind of fruit they have to make flavourful, tantalizing cocktails. Ica, Peru–known for the mysterious Ica Stones; and proximity to one of the world’s great mysteries, the lines on the Plains of Nazca–is the centre of Pisco production along Peru’s Pisco Trail. At the La Olla De Juanita Restaurant in Ica, we learn how to make a Maracuyá (Passion Fruit) Sour, using Pisco from Tres Generaciones. For more information on Pisco and Peruvian gastronomy visit http://www.myvirtualpaper.com/doc/dinemagazine/dine2012/2012090501/#64.