It’s Friday night, I just put the kids to bed and I am flipping through the Death & Co cocktail book to see if I can get inspired. My go to drinks lately have been Boulevardier’s and Negroni’s (likely because I recently got a bottle of Carpano Antica vermouth which is so god damned delicious).
I remembered we had some lemons I needed to use up, so my first thought was either a Sazerac or a Whisky Sour, but then I flipped the page and saw “Pisco Sour” and I remembered my brother had brought me back a little mini bottle (2 oz) of Soldeica Pisco from his trip to Peru a few years ago. The bottle has just been sitting on my bar shelf, so I figured what the hell, let’s do it!
The recipe itself I used is my go to whiskey sour recipe, I just swapped out the Whisk(e)y for Pisco.
-2 oz Pisco
– 0.5-0.75 oz simple syrup – depending on how sweet you like it
-Juice from half a lemon
– Egg white (1 oz)
Dry shake (no ice). Add ice and shake again. Strain into whatever glass you prefer – I like the coupe for most shaken drinks without ice cubes. Add a few dashes of Angostura bitters on top.
Drink & Enjoy.
Being a bourbon man, I still prefer the classic Whisky sour – but this was a nice change of pace, and I’d definitely make it again – all I need is my brother to take another trip to Peru and bring me some Pisco back…haha