 According to historian Luciano Revoredo, the preparation of pisco with lemon dates as far back as the 18th century. He bases his claim on a source found in the Mercurio Peruano which details the prohibition of aguardiente in Lima's Plaza de toros de Acho, the oldest bullring in the Americas. At this time, the drink was named Punche (Punch), and was sold by slaves. Revoredo further argues this drink served as the predecessor of the Californian Pisco punch, invented by Duncan Nicol in the Bank Exchange Bar of San Francisco, California. A recipe for a pisco-based punch, including egg whites, was found by researcher Nico Vera in the 1903 Peruvian cookbook Manual de Cocina a la Criolla; consequently, culinary expert Duggan McDonnell considers that "[i] t is entirely possible that the' Cocktail ' that came to be the pisco sour [...] had been prepared for a reasonable time in Lima before being included in a cookbook."
