The pisco sour (Macchu Pisco, lemon juice, egg white, $10) with its traditional Peruvian brandy and egg-white foundation, is a highlight. "The key is to shake it to get it nice and frothy," said bartender Josh Parra. For those of you looking for more protein in your alcohol, here's your drink: a sour, grapey froth.
The Dipthong - that's a pair of vowels joined together to form a single sound, for those of you rusty on your phonetics - (lemon vodka, half lemon wheel dipped in coffee and sugar, $9) is as fun to drink as it is to say. "It's a variation on a lemon drop shot," explained Parra, presenting two Art Deco-style shot glasses in the shape of clinging nude figures (bottoms up, indeed). It's a drink in two movements: bite the lemon for a one-two-three punch of bitter coffee, sweet sugar, and tart citrus, then do the shot.
A long list of freshly muddled fruit drinks highlights Cuchi Cuchi's reliance on natural flavors. The Black Dahlia (muddled blackberries and kiwi, lemon juice, Absolut Currant, apricot brandy, $11) was a smooth push of apricot in a dark and seedy glass. The Thai martini (muddled lemon grass and basil, citrus vodka, champagne, $11) proved yet again the versatility of basil in cocktails. It's always a good sign when we're too busy drinking a martini to take many notes - suffice to say this one was finished quick.
Cuchi Cuchi, 795 Main St., Cambridge. 617-864-2929. cuchicuchi.cc