China Daily (USA) - - LIFE | DINING -

Pisco, of course, is Peru’s sig­na­ture white liquor, and cock­tails on the bar menu make the most of it.

Pisco sours are well-known, from the clas­sic lime to vari­a­tions made with pas­sion fruit, kiwi, straw­berry, rasp­berry ginger, and mango. Chil-canos are pisco cock­tails made with a big splash of ginger beer and most of the fruit op­tions avail­able in the sours. The passionfruit chilcano was a fla­vor bomb made crunchy with the float­ing seeds, while we thought the ginger fla­vor was too much of a good thing in a drink based on ginger beer. Pachas are more fa­mil­iar cock­tails (san­gria, mar­garita, punch) laced with pisco.

The full bar in­cludes any drinker’s usual fa­vorites as well.

With win­ter’s icy grip al­ready on Bei­jing, it’s hard to re­sist hang­ing out af­ter din­ner to ex­plore the whole list.

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