The New York Times took another look at Peru’s gastronomic boom, and this time its reporter came away all smiles.

Andy Isaacson, writing for the New York Times travel section, discussed the “mixology renaissance” that can be seen in Lima’s bars, revolving around pisco.

Isaacson lays out a kind of pisco route, taking in a few of the spots that best exemplify Lima’s creative bartenders.

First, Isaacson recommends drinking a classic Capitán or a Verdecito at Cala, mixed by Enrique Vidarte, bartender at the Barranco restaurant.

Next is a stop at the Country Club Hotel’s Bar Inglés, where Isaacson extols the authenticity of the pisco sour, which bartender Roberto Meléndez mixes using the original recipe from the Hotel Maury.

For a more contemporary take on pisco cocktails, Isaacson went to Mayta, where he raved about the food, as well as the chilcanos made with camu camu-, yucca-, ginger-, rose petal-, eucalyptus-, mandarin- and coca leaf-infused pisco.

Finally, Isaacson ended up at Huaringas Bar in Miraflores, where he found the passion fruit pisco sour a little too tangy, but enjoyed the coca leaf Chilcano.

Isaacson’s one complaint about his night out on the town in Lima: the hangover he had the next morning.

Read the full article here.