First, I’d like to apologies to my reader(s) (hi mom!). Life got super hectic, work got interesting, and depression reared its ugly head. I’ve done a lot of board gaming and cocktail-drinking, so I should be able to put a couple posts up in short order.
There used to be a bar in my neighborhood that focused on well-made cocktails, as well as experimenting with ingredients. Sadly the bar, Sidebar, closed down because the owners wanted to relocate to a trendier part of town. I learned a lot from Sidebar, and one of those things was that pisco can be delicious! It’s a South American brandy, that is clear and quite tart. While many suggest that the altitude of the Andes and types of grapes used in Chile and Peru make it unique, I have a hunch llamas and alpacas have something to do with it.
*** I interrupt this post to tell a pun! ***
What did the South American pack animal say to her friend?
“Want to do on a picnic? ALPACA lunch!”
*** Back to the post ***
While you can certainly drink pisco straight, I would recommend putting it into a cocktail. And there really is no better place to start than the Pisco Sour!
Ingredients Used
3oz pisco
1oz lemon or lime juice
.75oz symple syrup
1 egg white
Angostura bitters
Preparation
Place all the ingredients except the bitters into a large cocktail shaker. If using a hand blender, blend on low until a good layer of foam is formed. If not using a hand blender, shake vigorously for at least 30-45 seconds. If foam has not formed, keep shaking.
Once the mixture is good and foamy, throw in some ice and shake (do NOT blend) for 10-15 seconds.
Pour into a glass. The foam will rise to the top. Drop a couple dashes of bitters into the foam. Enjoy!
The Miksologist 