Foodie Friday: Get Tipsy in Osaka

We try to avoid the madness that is Hollywood whenever possibe.  However, Osaka, the just-opened Peruvian-Asian restaurant from Adolfo Suaya (BoHo, Surly Goat), offers a little slice of Zen just off of Hollywood Boulevard.  The eclectic 7,000-square-foot space features a Pisco garden with pitched ceiling, vine-covered walls, and the soothing sounds of running water.  

The eatery specializes in cocktails mixed with South America’s oldest spirit. Pisco, which dates back 400 years, is basically Peru’s version of brandy or grappa. Made from distilled wine, the taste can range from tequila to vodka, depending on the grapes. The centuries-old clear alcohol is also making a comeback — many of L.A.’s bars are now pouring top-shelf pisco, helping to make it the fastest-growing spirit in the country. Another plus? Pisco is naturally low in calories (about the same as vodka), and it's also low in methanol alcohol — that’s the evilness that causes hangovers.

Osaka serves a half-dozen signature, handcrafted cocktails for about $10 using Oro pisco. You can buy this spirit for about $30 a bottle at most grocery and liquor stores.  While pisco is pretty novice-friendly — just follow the rule of three parts alcohol, two parts sweet, and one part citrus — we managed to obtain the secrets behind two of Osaka’s magical concoctions.  Now we just need to work on building our own serene indoor Pisco garden...

Chilcano

Italian immigrants to Peru created a version of this Moscow Mule-esque cocktail in the 1880s. 

2 oz. pisco
½ oz. fresh lime juice
Ginger ale or ginger beer
Three drops of bitters

Mix pisco and lime juice in a highball glass, fill with ice, top off with ginger ale or beer, and stir. Drop the bitter on top and garnish with a lime slice.

Pisco sour

This foamy drink, which tastes similar to a whisky sour, was officially named Peru’s national cocktail. 

2 oz. pisco
½ oz. lime juice
½ oz. simple syrup
½ egg white
1-2 drops bitters

Pour pisco, lime juice, simple syrup, egg white and ice in a shaker (or a blender), give it a few good shakes, then strain into a short glass and enjoy the frothy goodness.

written by Jamie Wetherbe