The darling of East Bay drinking is suddenly the Pisco Sour, the
national drink of Peru and Chile, over which the two countries feud.
The frothy, egg-whitey, pisco-based cocktail is popping up on menus all
over the Bay Area, from Piedmont Avenue's Adesso to Jack London's Miss
Pearl's Jam House. But the best one going in the East Bay is the
version whipped up by the mixologists at Sidebar. It's a perfect
chilled combination of sweet, sour, and bitter with a consistency that
lingers on the tongue, sending taste buds instantly on a side trip to
South America. Sidebar's Classicist version ($9) combines pisco (a
brandy-like distilled spirit), lime juice, sugar, egg white, and
Angostura bitters. But it's the locavore variety that really shines
with distinct character: Marian Farms organic pisco, lime juice, Small
Hands gum syrup, egg white, and house-made bitters applied with a teeny
dropper more reminiscent of a science experiment than a tony libation
topper. So sidle up to the copper-covered bar, say hi to your neighbor,
and enjoy a treat from South America.