Historian Luis Alberto Sánchez writes that, after Morris closed his bar, some of his bartenders left to work in other locales. Bruiget began working as a bartender for the nearby Grand Hotel Maury, where he continued to serve his pisco sour recipe. His success with the drink led local Limean oral tradition to associate the Hotel Maury as the original home of the pisco sour. As other former apprentices of Morris found work elsewhere, they also spread the pisco sour recipe. During the 1930s the drink made its way into California, reaching bars as far north as the city of San Francisco. By at least the late 1960s the cocktail also found its way to New York.