It’s time for Tales of the Cocktail, the biggest get-together for bartenders, cocktail enthusiasts and spirits in the country. I’m here for the second time, covering the event for my WMDM readers. You’ll see a few posts throughout the week!
Do not be afraid of a little egg white.
Seriously. So many people are afraid to use eggs in cocktails, and there’s really no reason to be as long as you use fresh ingredients. Grab some fresh from the farm eggs (I like Back Acres from Findlay Market) and use them as soon as you can. Egg whites will add body to any sour, but you really need it for the Pisco Sour.
What is pisco? It’s a Peruvian spirit, similar to rum but instead of being made from sugarcane, it’s
made from grapes. The pisco I used was Pisco Porton, provided to me by their public relations
firm. It’s a really nice pisco– you can use it in place of rum or other spirits, like gin– or you can make a classic sour.
I adhere to Dale De
Groff’s sour ratio: 1.5 oz of spirit, 1 oz of simple syrup, 3/4 oz citrus juice– which is what I used here. As far as egg white, I use 1/2 oz of egg white for each drink, so one large egg can make about two drinks.
The clincher to a pisc
o sour is the drop or two of angostura bitters that float on top of the frothy egg white. It adds a bit of interest to the cocktail, and you can use any aromatic bitters– it needs to be heavy on clove and cinnamon for enough contrast.
The Pisco Sour
1.5 oz Pisco Porton (or your favorite pisco)
1 oz simple syrup
3/4 oz lemon juice
1/2 oz egg white
A few dashes Angostura bitters
In a cocktail shaker, combine all of the ingredients except bitters and shake until foamy (this is called a “dry shake”). Add ice, then shake for an additional 10-15 seconds until well chilled. Serve in a cocktail glass, topped with a few drops of Angostura. Attempt to be more artful than I was.