Sunday, August 16, 2015

Pisco Sour

Man, there is really nothing like a Pisco Sour for something that tastes original. That's because pisco itself is only found in Peru (except Chilean knock-offs) and it is made with only fermented grape juice. So unlike brandy, cognac, grappa and marc, it is the only grape spirit that doesn't include peels and stems. It tastes so clean and spicy, but when mixed with egg white and citrus, it has a complex and lasting flavor that's good any time of the year.
  • 2 oz. pisco
  • 1/2 oz. lemon or lime juice (or a combo of both)
  • 1/2 oz. sugar syrup
  • 1/2 egg white
  • dash of Angostura bitters
Combine all ingredients except bitters in a shaker with ice. Shake and strain into a chilled sour glass (or pour into a highball glass). Top with bitters.

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