A summer twist on pisco sour, caipirinha cocktails

Tag: Fresh Grape

Chefs and bartenders are getting into the festive spirit of the classic South American drinks with fresh ingredients that pack a fruity, fragrant panache.

YOU'VE stuffed dozens of Chilean empanadas de pino (savory wheat pastries with spiced beef and onions), scoured online for a clay pot to cook an authentic Brazilian moqueca (seafood and coconut milk stew), and downloaded enough bossa nova tracks to last until the wee hours. All you need to get your guest's inner samba dancers moving is some off-the-beaten-path summer cocktails packed with fresh fruit and herbs. Aguardiente (fire water) to the rescue. Variations on classic South American cocktails such as pisco sours (a frothy citrus cocktail) and caipirinhas (a potent Brazilian specialty) are appearing on cocktail menus all over town, and they're a cinch to make at home for a crowd.

Pisco, the base for the pisco sour, is a grape brandy similar to grappa. It's found in the winemaking regions of Chile (where it's aged in oak barrels), as well as in Peru (where it's aged in clay pots).