Striving to offer up the next Latin cocktail sensation—or to at least give spirit savants a new plaything—some restaurant and bar operators are touting the pisco sour, a tangy and sweet libation with more than passing resemblance to current hits like the margarita, caipirinha and mojito.The cocktail, which both Peru and Chile claim to have invented, is made with pisco, a clear, unaged grape brandy that is shaken vigorously with ice, lemon or lime juice, simple syrup or sugar and egg whites. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!