Bartender Cody Blaylock at Pazzo Ristorante in Portland, Oregon (not far from the path of totality of the solar eclipse) is offering a cocktail for the rare solar eclipse. The pinot syrup and cherry juice give it a pretty dusky color and the foam on top, from the egg white, is the perfect canvas for an eclipse-themed garnish.

Ingredients:
1.5 oz Encanto Pisco
0.5 oz Yvette
0.5 oz Bordeaux Cherry Juice
0.75 oz Pinot Noir Syrup
1.00 oz lemon juice

Add all ingredients to a cocktail shaker with one egg white (no ice) and shake. Once frothy, add ice and shake again. Garnish with Angostura Bitters mist and star anise.