A clear and potent brandy liquor, Pisco has roots in\u00a016th century Peru, where Spanish settlers first produced it from imported European vines. In the 1850s, it disseminated across the Americas from San Francisco, where \u201cpisco punch\u201d quenched the thirsts of gold prospectors and remained a drink of choice until Prohibition. After Repeal, however, Pisco's popularity began to fade.\r\n\r\nIn recent years,\u00a0this fiery South American\u00a0spirit has been staging an international comeback. Though the Pisco Sour is the most well-known Pisco-based libation,\u00a0the beverage\u00a0is\u00a0versatile enough for an endless array of refreshing, summertime cocktails,\u00a0like those listed below.\u00a0 Try\u00a0them poolside, or pair with the perfect ceviche dish.\r\n\r\nKurling Cocktail (from Katie Stipes, Mayahuel - mayahuelny.com)\r\n1 Barsol Pisco\r\n1/2 oz. El Tesoro Blanco\r\n1/2 oz. San Luis Del Rio Mezcal\r\n3/4 oz. Dolin Blanc Vermouth\r\n1/4 oz. Yellow Chartruese\r\n1/4 oz. Cedra\r\n\r\nStir and serve up\r\n\r\nSierpe Pisco Cooler (from The Setai, Miami Beach - setai.com)\r\n1 oz Gran Sierpe Pisco\r\nMuddle 3 pieces of cucumber\r\n3/4 oz. Yuzu\r\n3/4 oz. simple syrup\r\n\r\nSierpe Sunset served (from The\u00a0 Mondrian, Miami Beach - mondrian-miami.com)\r\n2 oz Gran Sierpe Pisco\r\n3 basil leaves\r\nFresh raspberries\r\n3/4 oz lemon\r\n3/4 oz. oz simple syrup\r\nSplash of mango puree\r\n\r\nPisco Passion (from W, Miami Beach\u00a0- wsouthbeach.com)\r\n2 oz basil-infused Gran Sierpe Pisco\r\n1 oz passion fruit\r\n3/4 oz simple syrup\r\n1/2 oz. lime\r\n\r\n*Above three recipes courtesy of Megan Pope.\r\n\r\nFor more ceviche pairing suggestions, see The Raw Bar.