Duggan McDonnell describes the pisco sour as "Latin America's most elegant cocktail, frothy, balanced, bright yet rich," adding that "Barkeeps throughout Northern California will attest that they have shaken many a Pisco sour. It is the egg white cocktail of choice and an absolutely beloved one by most."[57] Australian journalist Kate Schneider writes that the pisco sour "has become so famous that there is an International Pisco Sour Day celebration on the first Saturday in February every year, as well as a Facebook page with more than 600,000 likes."[58] According to Chilean entrepreneur Rolando Hinrichs Oyarce, owner of a restaurant-bar in Spain, "The pisco sour is highly international, just like Cebiche, and so they are not too unknown" (Spanish: "El pisco sour es bastante internacional, al igual que el cebiche, por lo tanto no son tan desconocidos").[59] In 2003, Peru created the "Día Nacional del Pisco Sour" (National Pisco Sour Day), an official government holiday celebrated on the first Saturday of February.[60][upper-alpha 5] During the 2008 APEC Economic Leaders' Meeting, Peru promoted its pisco sour with widespread acceptance. The cocktail was reportedly the preferred drink of the attendees, mostly leaders, businessmen, and delegates.[63]