By Sheryl Craig
Consider your first sip of a pisco sour your first class ticket to an exotic location. Originating in South America, this light and frothy cocktail is an international classic enjoyed worldwide. Made from distilled grapes and rooted in Peruvian and Chilean lore, the mixed drink was crafted by American Victor Morris at the renowned Morris’ Bar in Lima, Peru. Today the pisco sour stands up. A sip anytime, anywhere can instantly transport a person. The pisco sour is elegantly served straight up garnished with a few drops of bitters leaving behind the drink’s iconic marking. While popular on most happy hour and cocktail menus at restaurants specializing in South American cuisine, pisco sours are enjoying a resurgence in bars and lounges throughout Los Angeles.
Picca is a modern family-style cantina for traditional Peruvian cuisine combined with Southern California flair. For those seeking out a first-ever pisco sour, Picca does this South American cocktail serious justice. And, for the more discerning tongue, Picca offers Hot for Chicha this fall. The cantina describes this cocktail as “effervescent, fruity and refreshing.” Crafted with Noble pisco, Prosseco, Encanto Grand, the beverage focuses on a specialty house made chicha morado, a sweet simple syrup made from purple corn, apples, pineapple skin, cinnamon, cloves and fresh lime. Each mixed drink serves its purpose and compliments any of the Picca tapas or dishes including ceviche, carne (anticucho corazon is a must), pescado and verduros.