The other day, I made myself a pisco sour smack in the middle of the afternoon, just because.
It’s a grape-based spirit native to Peru (it dates way back to the 16th century) and, thou it’s often sipped on its own, it plays nicely in a sour. There’s something about the dry sweetness of the spirit balanced by the lime juice and the lovely frothiness of egg white, served chilled in a coupe glass — which always feels fancy.
It is so good. Especially in excessively hot weather. Not to mention, it’s really easy to make.
Pisco Sour, just because
2 ounces pisco (I used Porton as I had it in the house, and it’s very high-quality & delicious)
juice of 1 lime
white of 1 egg
simple syrup to taste
drop or two of Angostura bitters
1. In a shaker with ice, combine pisco, lime juice, egg white, and simple syrup to taste. I used about 1/2 ounce, but it’s up to you how sour you like your sours.
2. Shake hard, as your motive is to froth that egg white to the best of your ability.
3. Strain your frothy, chilled cocktail into a coupe glass (a rocks glass will also sip nicely).
4. Garnish with a drop or two of Angostura floating on your egg white. If you want to fancy up your drink (why not?), brush a toothpick through the bitters-soaked egg white to add a few swirls.
The brilliant thing about sours — pisco or otherwise — is that they use sundry ingredients you probably have around the house anyway: an egg, a lime, a lemon, etc. As for the Angostura bitters, a $7 bottle goes a long way toward improving a million different classic cocktails, and can live in your fridge forever.