Food & Drink

La Perla Negra’s recipe for Pisco Sour


Peru claims the crisp, tangy and simple Pisco Sour as its national drink and even celebrates a yearly holiday in honor of the cocktail. La Perla Negra, downtown Fort Worth’s new coastal-inspired bar influenced by the flavors of Latin America, offers a version of the delicate concoction made with Pisco Portón, a Peruvian grape-based white spirit crafted at Hacienda La Caravedo, which was established in 1684 and is the oldest working distillery in the Americas. “This drink is exotic. And every time you use an egg white in a drink, it’s delicious,” says La Perla Negra owner Andrew de la Torre, who’s also serving a variety of fresh, Peruvian-inspired ceviche made with creamy, sweet and sour, or spicy marinades. “We’re trying to focus on classic things and do them very well.”

Pisco Sour

Serves 1

• 2 ounces Pisco Portón

• 3/4 ounce fresh-squeezed lime juice

• 3/4 ounce simple syrup

• 1 egg white

• 4 dashes bitters

• Lime twist

In an ice-filled cocktail shaker, combine Pisco Portón, lime juice, simple syrup and egg white and shake vigorously. Strain into a glass, add bitters and garnish with a lime twist.

— La Perla Negra, 910 Houston St., Fort Worth, 817-882-8108,