The pisco sour originated in Lima, Peru. It was created by bartender Victor Vaughen Morris, an American who had moved to Peru in 1904 to work in a railway company in Cerro de Pasco. Morris relocated to Lima in 1915 and, a year later, opened a saloon—Morris' Bar—which became popular with both the Peruvian upper class and English-speaking foreigners. Chilean historian Gonzalo Vial Correa also attributes the pisco sour's invention to "Gringo" Morris from the Peruvian Morris Bar, but with the minor difference of naming him William Morris. Morris often experimented with new drinks, and developed the pisco sour as a variant of the whiskey Sour.