Last week marked the opening of a new watering hole in the Tenderloin named after Jasper O'Farrell himself, called Jasper's Corner Tap and Kitchen (the former Ponzu at Taylor and O'Farrell). Among the new bars that could easily have been in contention for one of our top ten favorite $10 cocktail spots, this is definitely one, and bar manager Kevin Diedrich hails most recently from Burritt Room, where he created a great cocktail program and sophisticated vibe.

So, our drink for this unexpectedly sunny Friday is a pisco concoction, made with local pisco brand Campo de Encanto (locally owned but actually made in Peru), and it's a a great, floral, complex, citrus refresher. Stop by Jasper's for one, or find yourself a bottle of pisco and try this at home.

The Lima Sour

2 oz. Campo de Encanto pisco
.5 oz lemon juice
.5 oz Combier (or Cointreau)
.5 oz Luxardo Maraschino liqueur
1 dash Angostura bitters
1 dash orange bitters

Pour all ingredients into a shaker over ice and shake vigorously at least 20 times. Strain into a coupe or cocktail glass with a sugar rim, and garnish with whole lemon peel and one Kold-Draft or other large ice cube.