High Frequency: A Snap Pea Pisco Sour

Recipe: Larry Gonzalez , Hear & There , Brooklyn

Photo: Ben Hon

June 06, 2025

A fresh, herbaceous take on the Peruvian classic.

Larry Gonzalez, beverage director of Here & There in Brooklyn, fuses Peruvian and Japanese culinary traditions in this pisco sour recipe. Pisco, the spirit of Peru, serves as the drink’s foundation while snap pea and shiso imbue it with the Japanese’s appreciation of seasonality in their cuisine.

Ingredients

2 oz. pisco
3/4 oz. snap pea syrup
3/4 oz. lemon juice
1/2 oz. bianco vermouth
1 fresh egg white (pasteurized if you like)
1 shiso leaf

Tools:shaker, strainer, fine-mesh strainer
Glass:coupe
Garnish:fresh snap pea pod

Preparation

Add all of the ingredients to a shaker with ice. Shake to chill and double strain into a chilled glass. Garnish.
Snap Pea SyrupBlend 3/4 cups of fresh snap peas with 2 cups of simple syrup (1:1) until fully blended and smooth. Strain through a coffee filter and bottle and refrigerate for use within 2 weeks.