If you’re in the mood for a pisco sour, you go to Amaru. Beloved by Latin expats and locals alike, the sleek Jackson Heights tapas lounge proudly holds the title of New York City’s first official pisco bar. Amaru may also have the most exhaustive pisco-based cocktail menu in town, offering more than a dozen classic and original concoctions making use of upward of fifteen different types of pisco. Standouts include the Supay, a refreshing mix of pisco, cardamom tea, lemon juice, egg whites and black walnut bitters, and the eponymous Amaru, which blends orange-infused pisco with blood orange juice, lemon, egg whites, gum syrup and a dash of orange bitters for a wonderfully fragrant brunch-time treat. A word to the wise—this sexy industrial space turns into a bass-thumping, fist-pumping club come nightfall, so arrive early if you prefer your pisco with a side of chill.
The illustrious pisco sour takes many forms. Whether it’s Peruvian or Chilean, herbaceous or fruit-forward, a zesty, refreshing summer drink sipped on an NYC rooftop bars, it’s undeniable that this versatile cocktail has long been one of New York City bar culture’s most underrated players—and it’s high time for a comeback. With its light body, tart citrus and frothy finish, the brandy-based sipper is a fresh and unique choice for warm-weather imbibing. See for yourself at these innovative bars in NYC, each doing its part to reintroduce New Yorkers to the wonders of the pisco sour.
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