No-Cook

Last year, while traveling near the Amazon in Peru, I stayed at a delightful river camp north of Iquitos. Wanting a drink somewhat drier than a Pisco Sour, I created  — with the assistance of the bartender  — the "Anaconda." It is simple but proved most refreshing after my daily jungle treks.

In South America, this cocktail is traditionally made with Pisco, a brandy distilled from Muscat or Mission grapes, bitters, and egg white, a classic ingredient in a number of old-fashioned cocktails that gives drinks a foamy head.

Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and plunged, like a poker, into the drink. Today, however, flips are generally served cold. Historically, they have been most often served in the morning or at bedtime, because of their soothing character.

Add a little fizz by substituting sparkling water or club soda for the two cups of water. Or make a sophisticated brunch beverage by using Champagne or sparkling wine.