Well hello friends. I almost didn’t see you there. Is it time for a drink? Seems a lot like it, doesn’t it? Today we’re making a sour recipe with an oft-maligned ingredient, Pisco. If you’re not familiar with pisco (or worse, if you’ve only tried the really cheap stuff), it’s worth getting to know.
It’s in the brandy/grappa family, made in Peru (and Chile, which has caused quite a rivalry between the two nations – many thanks to @robbo_123 for this knowledge). We’ll be using a perfect example of truly ace pisco – Payet Acholado.
According to the label, it’s been matured (doesn’t say in what, though by law it must be glass or steel, not wood, if it’s made in Peru – Gold 12 house-points for @robbo_123) for over a year, and has genuine complexity. We’re using it today for our Pisco Sour. Incredibly simple drink, which is really rather delicious. It’s going to be the same easy-as-pie recipe as the Daiquiri(s) we made a few weeks ago. The power of the ratio of Half.
You’ll be needing these…
List of Ingredients
- 50ml of Pisco Payet Acholado
- 25ml of Lime Juice
- 12.5ml of Sugar Syrup
- An egg white
- A dash of Angostura Bitters
So – to begin with, we’re going to take 50ml of the Pisco in a boston shaker.
Then we’re going to add 25ml Lime Juice. Half.
Next, 12.5ml Simple Syrup (haaalf).
Now one raw egg white (make sure it’s lion-marked, and it’s fine to use raw).
Bung in a handful or two of ice, and shake, hard, for a minute or so.
Double-strain into a glass, discard ice, and put back into the shaker for a final shake sans-ice.
This does 3 things. 1) remove ice-shards 2) remove any chance of retaining the albumin 3) enables a nicely-retained foam. This time round, no need to strain.
Check that shit out. #fluffy
Now finally, you want a shake of Angostura Bitters delivered through the foam. You could put three drops in, then drag a cocktail stick through it to create a sort of roundel effect. Don’t bother though.
Look. Much easier.
And there it is. The Pisco Sour.
Here’s what we’ll be using for next week’s #MasterofCocktails. Join us, won’t you?
Next week you’ll be needing these…
St. George Dry Rye Gin, Sacred Spiced English Vermouth, Angostura Bitters and an Orange.