Manager Krishna Vutla developed the Jonestown Sour ($12) in honor of last month's Test Kitchen reunion. To accentuate his chosen pisco's Quebranta grape flavor, he mixed it with a spicy black pepper-cardamom-grape coulis. Simple syrup, fresh lemon juice and a few hard shakes created a frothy balance. Thanks to Vutla's beverage, nobody in this culinary cult has to drink the Kool-Aid.

4 cups seedless red grapes
Ground cardamom
Freshly ground black pepper
Ice
2 ounces pisco
¾ ounce fresh lemon juice
½ ounce simple syrup (1:1 ratio)

1. In a blender or food processor, blend together the grapes, a pinch of cardamom and a few grinds of black pepper. Strain through a piece of cheesecloth. This grape coulis will keep in the refrigerator for up to one week.

2. In a cocktail shaker filled with ice, combine the pisco, ¾ ounce of the reserved grape coulis, the lemon juice and simple syrup. Shake vigorously. Strain into a fizz glass. Serve.