Pisco, a brandy from Peru, became readily available in San Francisco in the 1830s, where it fueled the debauchery of the Barbary Coast.
Nowadays you can enjoy it in a more civilized setting, including the lounge at La Mar, which features Peruvian cuisine. There, you can sample a pisco sour, which was created by a gringo bartender who had moved to Peru in 1904.
If you prefer something that harkens back to the Barbary Coast, try the pisco punch, which was created in 1853 when the Bank Exchange & Billiard Saloon opened on the spot where the Transamerica Pyramid now stands.
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