Mixologist Alyssa McGrath dreamed up a pretty little Pisco Sour for us. Pisco is a refreshing, light-colored brandy from Peru! The best-known variations of this cocktail use the Peruvian brandy; but a little experimentation shows how versatile the basic concept can be. Try another brandy and see how it tastes.
The drink is said to promote versatility. On a trip to Peru, the taxi driver who took me to my hotel asked if I spoke Spanish. When I confessed that I did not, he informed me confidently that everyone speaks Spanish after two Pisco Sours. Drink up, amigos.
How is Pisco Different From American Brandy?
Peruvian Pisco starkly differs from American brandy because makers only distill it once and never age it in wood, preserving the pure essence of its grape. The product is a clear, highly fragrant spirit with floral or fruity notes. American brandy, in contrast, can be produced anywhere in the United States from various grape types. It is almost always aged in oak barrels for varying periods of time. This aging process is what gives it the distinct flavors of vanilla, caramel, spice, and wood. Meaning American brandies carry a smoother, richer, and often mellower profile
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Pisco Sour
Description
Explore the flavors of Peru!
Ingredients
- 2 oz pisco
- 1 oz fresh lime juice
- .5 oz simple syrup
- 1 egg white
- 2 dashes angostura bitters
- Slap mint
Instructions
- Add all ingredients except mint to a shaker tin without ice.
- Give it a good, vigorous dry shake for 20 seconds.
- Add ice and shake again for a nice froth. Strain and serve in a coupe.
- The popular garnish is a dash of angostura bitters to finish, but the slap of mint adds a nice refreshing brightness for spring!
Recipe and Story by Alyssa McGrath
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