Pisco sour

Come spring, I’m hoping to spend my birthday in Peru. While I’ve always had a soft spot for Incan history, my decision has less to do with climbing Machu Picchu and more to do with my new favorite cocktail, the pisco sour. Over the past few months, I’ve been enjoying Peru’s signature libation—made with the namesake clear brandy, a grape distillate that goes down as clean as vodka but leaves behind the buoyant flavor of fruit. The national liquor of Peru and Chile (the countries fight over who’s got the better juice) has been a South American staple since the 16th century. But only recently has there been a resurgence of interest in the iconic cocktail it stars in. My favorite is the premium rendition whipped up by Artemio Vasquez, barman at Yerba Buena (23 Ave A between 1st and 2nd Sts, 212-529-2919). He shakes the aromatic Macchu Pisco with fresh lime juice, an organic egg white and ice, and tops it with a few drops of bitters. Tart, smooth and slightly sweet, it goes down way too easily—at 40 percent ABV, pisco isn’t exactly low in alcohol. Using the classic recipe as a base, Vasquez also creates an off-the-menu, striking purple version with chicha—made from purple Peruvian corn kernels soaked with cloves, cinnamon and lemon juice—which adds an earthier dimension. Sour never tasted so sweet.—Alia Akkam

Pisco Sour Recipe

From Yerba Buena's Artemio Vasquez:
Serves 1 cocktail
Ingredients:
2 oz Macchu Pisco
3/4 oz lime juice
3/4 oz simple syrup
1 organic egg white
Bitters

Dry shake all the ingredients except for the bitters until it's foamy, then add ice and shake again, served up and garnished with dashes of bitters.

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