Each week in The Daily Shot, we have ourselves a drink that we think you should try, too.
The drink: Pisco Sour
The bar: Yerba Buena, 23 Avenue A
The price: $12
The ingredients: Macchu Pisco, Angostura Bitters, simple syrup, organic egg white, and fresh lime juice, served up in a cocktail glass.
The buzz …
The original Yerba Buena, small and dark, doesn’t exactly scream summer. But its tart and frothy Pisco Sour does. It’s a perfect match for salty potato mushroom croquettes, spicy blue cornmeal-crusted calamari, or really any botana on the menu. About halfway through your cocktail, when the foam has become grafted to the side of the glass and only a faded scribble remains from the Angostura swirl, you may find yourself contemplating the nature of citrus and egg whites, and just how the two can be vigorously shaken together, yet remain civilly separate in the glass, one sitting dry and pretty atop the other. Try not to think about it too much. Just trust that it involves a little bit of science, magic, and bartender TLC.
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