Fperu0606_drkm.jpgAny drink whose roots are founded in appealing to sailors is worth a second look. Pisco, the most widely consumed spirit in Peru, Chile and Boliva, is a brandy that was first made popular by sailors that transported products between the colonies and Spain. This liquor, distilled from grapes, may be a bone of contention between the aforementioned countries – all claiming it to be their national drink; however the one thing we can all agree on is it makes a damn good cocktail.

When the weather starts heating up the pisco sour is the perfect drink to refresh your tastebuds and cool you down. It goes down easy, like a vodka soda, but it has a little more character. In fact, they are deceptively strong – hence the sailor appeal. Aside from the hardcore, who drink their Gran Pisco straight, an easy way to enjoy it is mixed with fresh juices and fruit. Here is our secret recipe for a Strawberry Pisco Sour that is best made by the pitcher. Two pitchers, if you are expecting company.

2 oz pisco brandy
3 strawberries
1/4 oz simple syrup
1/2 egg white
1 dash Angostura bitters

Muddle strawberries and place in blender. Add Pisco, simple syrup, egg white and 3 ice cubes (do not add too much ice, this should NOT be the texture of a frozen drink). Blend for a moment and pour into a martini glass. Add bitters and serve.

Or if you don’t want to go through all the trouble of making it yourself, Lucy Latin Kitchen in Union Square, makes one of the best on this side of the equator.