Weekend Cocktail: Peruvian pisco sour

It’s starting to get a bit chilly here on the East Coast, but inside New York City hot spot Yerba Buena, things are heating up thanks to bartender Aaron Fita’s sexy rift on classic Latin cocktails. And there’s no better example of Fitas’ style – think fresh ingredients that embody the tropics mixed up in all manner of sexy, modern drinks – than that Peruvian favorite, the pisco sour.

“The pisco sour is considered the national drink of Peru,” says Fitas, who readily confesses to counting the South American cocktail as one of his favorite drinks. “It’s bright and delicious, really refreshing.”

Prepared with pisco – a clear spirit made from distilled grapes–  and made “sour” with the addition of bright lime, this is one drink that Yerba Buena customers have made one of the pan-Latin eatery’s most popular offerings. From his bar to your home, here is Fitas’ recipe for the timeless drink.

The Peruvian Pisco Sour

2 oz Peruvian Pisco

¾ oz freshly squeezed lime juice

¾ oz simple syrup (made by dissolving one part sugar to one part water in a saucepan over medium heat; allow to cool and use)

1 egg white

Preparation: Pour all the ingredients into a shaker without ice and shake (dry-shake) for 30 seconds. Carefully open the shaker, add ice and shake again for another 30 seconds.

Serve into a martini glass and sprinkle some cinnamon on top.

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