La Mar Restaurant Shares Pisco Sour Tips

National Pisco Sour Day is Feb. 7, this year, but not to worry if you miss it: The celebration of pisco goes on all month long. La Mar, the Peruvian restaurant created by chef Gastón Acurio, encourages guests to experience pisco at its most expressive, from classic sours to chilcanos, especially during Pisco Month in February.

The restaurant, which operates 10 locations in nearly a dozen cities worldwide, including Miami, San Francisco and Bellevue, WA, is celebrating Pisco Month with a portion of bar proceeds benefiting the Pachacútec Culinary Institute in Peru. The organization was founded by Gastón Acurio to empower underprivileged students pursuing careers in the culinary arts.

An unaged grape brandy primarily produced in Peru and Chile, pisco is enjoying renewed momentum in U.S. mixology. La Mar’s bar program showcases pisco’s versatility as both a stand-alone cocktail and a culinary companion.

The classic cocktail also lends itself to numerous riffs. For instance, says Thomas Medl, director of operations at La Mar’s parent company Acurio International, you can use a flavored simple syrup.

“So, for example, you can add 1 oz. of maracuya/passion fruit puree to the simple syrup stir it and use it in the cocktail so it becomes a Maracuya Sour if you want it a little more fruitier,” he says. “We do the same with chicha mirada (a Peruvian purple corn beverage mix): Add 1 oz. of that to the simple syrup and it becomes a Chicha Sour.”

Another popular option is to use lychee juice or puree, Medl says. “You can flavor your Pisco Sour with any fruit combination you want.”

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