So this one’s a way’s off but I thought you might want to pop it onto your calendar:

Saturday, February 5 is National Pisco Sour Day in Peru. This is not some crock holiday like National Cookie Dough Day, though I get that it sounds like that. But pisco sours are to Peru what caipirinhas are to Brazil, which is to say a matter of true national importance.

And pisco—a liquor distilled from grapes—is the hottest bottle at the bar right now. Mixology folks the world round are treating it the way TV execs (still) treat vampires, which is to say with much enthusiasm.

To celebrate this auspicious occasion, Rob Roy is hosting a party sponsored by a brand of pisco now available in state liquor stores: Piscología Pisco Acholado. I’ve never had it so I can’t tell you whether it is good or not. Rob Roy will be mixing up several special pisco cocktails including the pisco sour, a mixture of pisco, lime, egg, and bitters.

If you’d like to learn much more about the pisco sour, you can read this post that I wrote rather breathlessly after attending (nerd alert!) a pisco-making competition at Tales of the Cocktail last year.

But all you really need to know though is that pisco sours are really, really tasty cocktails and Rob Roy knows how to make ’em good.