A summer twist on pisco sour, caipirinha cocktails

YOU'VE stuffed dozens of Chilean empanadas de pino (savory wheat pastries with spiced beef and onions), scoured online for a clay pot to cook an authentic Brazilian moqueca (seafood and coconut milk stew), and downloaded enough bossa nova tracks to last until the wee hours. All you need to get your guest's inner samba dancers moving is some off-the-beaten-path summer cocktails packed with fresh fruit and herbs. Aguardiente (fire water) to the rescue. Variations on classic South American cocktails such as pisco sours (a frothy citrus cocktail) and caipirinhas (a potent Brazilian specialty) are appearing on cocktail menus all over town, and they're a cinch to make at home for a crowd.

By Jenn Garbee

May 21, 2008