The 5 Best NYC Bars For Pisco Cocktails
The Pisco Sour is a cocktail with two homes: one in Chile and one in Peru. Both countries lay claim to the cocktail, which is said to have been invented in the 1920s. What we do know is that it's a refreshingly frothy drink that uses Pisco (a grape brandy) as its main ingredient. By Jonathan Pogash
Pisco cocktails rule at La Mar Cebicheria. You'll notice right off the bat when you take a gander at the menu, that you probably should try their Pisco Sour. A blend of Pisco Porton, fresh lime juice, simple syrup, egg white, and "regional" bitters, this version is as classic as you can get. Pair that with some Cebiche and you're all set to go.
At Panca you can try the classic Pisco Sour (made with fresh lemon juice as opposed to lime juice), or one of their variations. The Marcuya Sour is the classic, with a tropical twist that includes the addition of passion fruit. The Chicha Sour adds in chicha morada (derived from purple corn).
With a total of 8 outposts of Pio Pio across three boroughs, you have many options as to where to sample their classic Pisco Sour. The drinks are well crafted, and so is the food. The fare is classic, yet trailblazing in terms of culinary innovations in Peruvian cuisine. You'll see many infused Piscos at Pio Pio using Macchu Pisco, and be tempted by just about all of them. Check out their Pisco bar called Amaru in Jackson Heights, Queens, for a full-on Pisco Sour experience.
The Campbell Apartment has a classic Pisco Sour on their cocktail menu, using Pisco Porton as the base ingredient (disclosure: author consults here). You can people-watch at the bar as you sip on your drink. Come early, though, as the place fills up extremely fast, especially during rush hour times. A quaint selection of satisfying small plates is on offer to pair with your drink.
This Chilean restaurant serves their Pisco Sour with Chilean Pisco. Along with lemon juice and sugar, the drink happens to pair nicely with any one of their seafood dishes. Or if you want to keep the food selection in the category of alcoholic beverages, order their Pollo Al Cognac. A grape-based spirit in your cocktail, and one in your entree? Sounds pretty sweet to us.
For the latest on NYC's bar and nightlife scene, follow us on Twitter!
Jonathan Pogash, aka The Cocktail Guru, is a beverage consultant, writer, and educator.
