According to Jeremiah Krickhahn, head bartender at Chicago's Red Door
, his "La Turista" is a pisco-based cocktail that uses fruit-forward brandy. "This fall, reinventions of this 'new' spirit will do away with the overused Pisco Sour," says Krickhahn, who also used an Olroso sherry to add a creamy texture and subtle nuttiness to the pisco, bitters, and locally farmed mint and lemon balm. The drink is topped off with sparkling Muscadet culled from a small biodynamic grower in France.
Photo: Courtesy of Red Door