I am going to let En Mi Cocina Hoy write this one for me. We were over there for a party the other night, and the host made these fabulous Pisco Sours with a spice called rica-rica. I had never heard of it, and I imagine most of you here in the United States haven’t heard of it, either.

It grows in the Atacama desert, and it’s a little like lavender mixed with cirtrus. The smell and taste are fairly slight, but it offers whatever it touches a slightly different, citrusy herbal accent.

For this Pisco Sour, our host steeped the pisco in rica-rica and let it set for a day. Then she made a traditional pisco sour. To make your own, combine with ice:

• 1 1/2 oz pisco
• 1 oz lemon juice
• 3/4 oz simple syrup
• 1 egg white (use a small egg. If you only have big ones, make two at a time.)

and dry shake before shaking with ice. Then float a few dashes of Angostura bitters and some more rica-rica on top.

The rica-rica didn’t change the flavor dramatically, but it added hints of sweet and herbal lemon that made me appreciate it even more.