PISCO
Pisco is distilled from grapes, like brandy, and is extremely popular in both Chile and Peru — each country lays claim to inventing the spirit, and we recommend you don’t get in the middle of that argument. It can be brash and unforgiving, or as smooth as any quality vodka (but with more flavor). The Pisco sour, which originated in Peru in the 1920s, has become the go-to drink for this spirit, for good reason. Your date will love it (unless she’s a vegan).
Pisco Sour
2 parts pisco
1 part fresh lime juice
3/4 parts simple syrup
1 fresh egg white
Angostura bitters
Combine all ingredients except bitters into a cocktail shaker. “Dry shake” the mix (i.e., don’t use ice) to emulsify the egg white. Add ice and shake well. Strain into a rocks glass, and top the foam with a couple of dashes of bitters.
