The penultimate cocktail of the evening (since the Ramos Gin Fizz took up both of the last cocktail segments at the same time) was a simple Pisco Sour. T'is a classic sour with lime juice utilizing pisco brandy. Pisco is a spirit that I'd love to dedicate an entire episode to exploring. Simply put, pisco is a brandy made from grapes in regions such as Peru and Chile.
To me, this Pisco in particular is a little vinegary and it tastes like something I know (but I can't quite place it, perhaps a vinaigrette of sorts). The drink itself is extremely pleasant with hints of Concord grape. Definitely also reminiscent of those sun-dried raisins from earlier, except much more like the box this time than raisin bran.
Pisco Sour
Pisco Sour
- 2 oz (59 ml) Pisco Brandy (Barsol)
- 3/4 oz (22 ml) Lime Juice
- 1/2 oz (15 ml) Simple Syrup
- 1 Egg White
Method: Dry Shake & Double-Strain
Garnish: Decorated Angostura Bitters
Credits: The Bartender’s Best Friend, Marlee Haidin Regan
Notes: Curated by our friend Imichao!
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