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Though the pisco sour is from Peru, it’s Santiago, the cosmopolitan Chilean capital,that has taken the drink to the next level. The perfect pisco sour combines frothy egg whites, Persian lime, local bitters, and, of course, high quality pisco. Javier Martin, the bartender at the ultrastylish Terraza Bar at the new W Hotel, says, “My favorite pisco sour is from a place called Zully (Concha y Toro 34, +56 (2) 696-1378). It’s a beautiful restaurant housed in a restored mansion in the old city center. Ask for Alvaro Toro. Tell him Javier sent you.”
