For the best cocktail in the world, go down South Sixth Avenue past the freeway and turn right into the plaza with the El Super discount Mexican market. (It’s right there, behind the Panda Express.)
Park, go directly into Don Pedro’s Peruvian Bistro, and order a pisco sour. Te lo digo, there really is nothing more wonderful than the fruity Peruvian grape brandy mixed with a hefty dose of lime juice and blended into a frosty sweet slush.
Don Pedro’s chef Robert Ayon makes one of the best I’ve ever tasted. Back in the cafe’s kitchen, he takes the clear, raisiny Santiago Queirolo pisco and adds the usual suspects: sugar, lime and an egg white to give it a rich foam. Then he blends for just long enough to break up some of the ice, stopping short of a full-on smoothie.
The pale yellow concoction comes to your table in a long-stemmed wine glass topped with a layer of foam, which separates and becomes more pronounced as the drink warms up. The icy liquid is so limey and tart that you find yourself smacking your lips with every sip. But it’s also lovingly sweet and refreshing, with just enough kick to remind you you’re drinking a cocktail.
The pisco sour is a hit during the restaurant’s weekend salsa dancing nights, but I think it tastes best with a sizzling plate of skewered beef hearts. (Trust me, they’re firmer than you think!) Because hey, when you’re here, why not go all out?
