43 W. 24th St., nr. Sixth Ave.; 212-929-1200
Pisco, a once-obscure South American grape brandy, is the poison of choice at Richard Sandoval’s Peruvian hotspot. Consulting chef Jaime Pesaque brought his renowned bar program direct from Lima’s Mayta to the lively restaurant, a hangout for Flatiron creatives. A rainbow of quebranta piscos line the bar, kicked up with infusions of purple corn and fig and thyme. It’s these piscos that allow for almost limitless spins on the chilcano ($12), a classic cocktail that combines pisco with ginger ale and bitters, and machacados ($13), where the pisco is deliciously muddled with fresh fruits and herbs.
Best Pisco Bar
From the 2013 Best of New York issue of New York Magazine