The time has come to talk about a little liquor called “pisco.”  There is a constant battle around the origins of pisco.  Peru and Chile vehemently argue around who was the first to introduce this amber-colored liquor distilled from grapes to the world.  I am not qualified enough to make the decision, but I can share a bit about the pisco experience here at this LINK.  For local satiation, imbibe a cool, frothy pisco sour at popular Embarcadero spot, La Mar Cebicheria, from famous chef Gaston Acurio.  For a deeper look at the different pisco cocktails and cebiches at La Mar, click HERE.

It’s going to be a warm weekend in the city, and complementing the sunny weather is a proper pisco party.  I am happy to share that La Mar Cebicheria will dedicate two whole days to celebrate the popular Latin American liquor.  SF locals and visitors are welcome to enjoy $5 pisco sours all day long from open till close on Friday February 4th and Saturday February 5th.  How can your warm Saturday morning at Farmer’s Market get even better? By ending it with a couple pisco sours, of course.

http://www.lamarcebicheria.com/web/intro.php

Anne Pao is a contributing food writer for SF Station.com.  When she is not satisfying carnivorous tendencies, you can find her adventuring in the Bay area outdoors.  For more Pao reads check out her blog at http://sftaoofpao.com

• Tag: embarcadero, La Mar Cebicheria, Peruvian food, pisco