With a base of pisco, a Chilean spirit distilled from the country’s native grapes, the After the Snow, a fresh sour cocktail, can be found at the Awasi Lodge in Patagonia. Laced with celery and grapes, which are muddled and hidden under a drift of crushed ice, the drink has a brisk, vegetal note as fresh and delicate as spring’s arrival.
Featured in: The Epic Food and Landscape of Patagonia
- 6 seedless white grapes
- One 2-inch piece of celery, plus one or two celery leaves
- 2 oz. pisco
- 1 oz. freshly squeezed lemon juice
- 1 oz. simple syrup
- 1⁄4 tsp. lime zest
- Reserve 2 grapes and the celery leaves, and muddle the remaining ingredients in a cocktail shaker. Pour over crushed ice, and garnish with the reserved grapes and leaves before serving.