Pisco Sour

Pisco

It’s dang hot today. It is 9pm and it’s still in the 80s. That just isn’t right, folks. I also spent almost the whole day out doing errands and my Sunday is likewise filled. What I’m trying to say here is, I need some drinks tonight. I’ve had a little bit of Pisco left for months now, as a friend brought it back from a trip and we spent a good evening making pisco sours and for some reason left just about 3 ounces in the bottle. This is a bad habit of mine; I have numerous bottles left with just enough to make not quite two drinks. I think I fear running totally out because that means I need to go buy more which means going to the booze store which means buying a lot of pretty bottles good for only one or two cocktails (Parfait Amour, I’m talking about you).

1 1/2 oz. Pisco
3/4 oz. fresh lemon juice
1 oz. simple syrupd
White of one small egg

Shake (the hell out of) all the ingredients in a shaker with crushed ice. Strain into a cocktail glass and drip a few drops of Angostura bitters on the foam.

The pisco sour is so well known (at least in Peru) that I feel like the Wikipedia is all you really need, there’s a lot of history there and it’s pretty interesting. Not interesting enough to make me read the whole thing but hey, I just had 3 ounces of high proof grape alcohol. The thing that will probably give you pause is the egg white, and I guess you could skip it, but adding egg white to a drink really does make a difference. For one, you’re not going to get that foam without it and for two, it makes the drink feel silky. If you’re freaked out about salmonella I suggest using hippie eggs or going the other route and buying pasteurized eggs. Use them right out of the fridge, don’t let it get all warm and full of bacteria. The chances of getting an egg that has salmonella are really slim, But you do have to shake the bejezus out of the drink or it is going to be slimy and nasty. You’re basically giving it a light whip so don’t hold back. Excellent drink, would drink again and again,