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Pisco sour at Amaru
As with many lip-smacking cultural touchstones, the birthplace of pisco is a hotly debated subject, with both Peru and Chile laying claim to the distilled grape brandy, which is, in either case, a legacy of vine-planting conquistadors in the 1500s. While its home country may never be agreed upon, the story of the spirit’s most famous cocktail is fairly settled. In the 1920s, at Morris Bar in Lima, American expat Victor “Gringo” Morris put his own twist on a whiskey sour, subbing in local hooch for the brown stuff, along with lime juice, egg white and sugar. Many American joints make the tipple with lemon instead of lime, but at Peruvian pisco bar Amaru, the barkeeps hew to the old country’s formula, shaking the drink with the traditional citrus, musky Macchu pisco, an egg white and a gomme syrup infused with clove, cinnamon and orange peel. The foamy white crown of this tart warm-weather refresher is decorated with aromatic Angostura bitters streaked into the shape of a flower. 84-13 Northern Blvd between 84th and 85th Sts, Jackson Heights, Queens (718-205-5577). $10.
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