DC Drinks

Reviews, rantlets and ribald on all things alcoholic.

Wednesday, October 04, 2006

Who's Afraid of the Big Bad Egg?: Why the Pisco Sour is Fuckin' Awesome

Back in the year 2000, Peru was the first Third World country I'd ever visited. It was the first place I drove at 65 miles per hour wasted out of my gourd, barreling down lane-less highways past trucks with no fenders and fewer headlights. It was a three week haze of lemon-juice-cooked seafood, eye-searing poverty, and altitude sickness.

Regrettably, I dismissed their national cocktail, the Pisco Sour, as a local yokel novelty---akin to stooping gutter level to drink Jägermeister back home.

But Peruvians promote the drink like they would their local soccer team or the resident hippie tourist magnet, the ruins of Macchu Pichu.

It's taken six years and help from DC's newest and, IMHO, best bar to convince me that the Pisco Sour should be ranked among the top cocktails in a mixologist's repertoire.

Normally, DC Drinks considers it a tad passé to list a cocktail recipe, but an exception must be made for our new-found master of drinks. I trust Mr. DeGroff:
Pisco Sour
1½ oz. Pisco Brandy
3/4 oz. Fresh Lemon
1 oz. Simple Syrup
Several drops of Angostura Bitters
One Small Egg White

Shake all ingredients with ice and strain into a small cocktail glass. Sprinkle a few dashes of Angostura Bitters on the foam created by the egg whites.
I'd add one thing to that: you should shake that shit until your hand bones ache with cold and you have to pry your fingers from the ice-caked metal. Otherwise, you've done it wrong. The raw egg needs to be destroyed, and there's no other way to do it.

This drink is simply amazing and is a fair rival to a well-made margarita. I'm just sad that my prejudicial perceptions of Peruvian backwardness prevented me from enjoying this cocktail for six lonely years.


At 8:53 AM, Anonymous Anonymous said...

You know, why wouldn't you make a margarita with an egg white. That is, of course, if you don't make it like a caipirinha as previously discussed.

At 11:50 PM, Blogger natalie@theliquidmuse.com said...

Glad to hear you have found appreciation for the Pisco Sour. (If you want to read my tribute to Pisco - both Peruvian and Chilean - you can peruse The Liquid Muse circa April...)

Also, I'm curious as to why you consider cocktail recipes passe? My readers like collecting recipes from my blog... but then maybe I took that a little personally...

At least you are giving Dale DeGroff ("King of Cocktails") the props he deserves. I just sat in on a cocktail lecture he gave on Monday, in Scottsdale, Arizona. He is certainly a Master of the Drink.

xo The Liquid Muse


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