Bar Minty: Let’s Talk About Pisco Sours
One of the drinks I only occasionally make at home is any type of sour or fizz. It’s the raw egg that gets me. Yes, there are egg white substitutes but it’s actually more about what do I do about the yolk since I hate wasting food. Still I enjoy a good whiskey or pisco sour every now and then.
- 2 oz pisco
- 1 oz simple syrup
- .75 oz lime juice
- egg white
Start with cracking an egg and rolling the yolk back and forth between the two half shells letting the egg white slip into your mixing tin. Or stick to whatever method you choose to separate the whites from the yolk. You just need enough whites from one egg. Then add in 2 oz of pisco, lime juice, simple syrup and at this point, many tell you to dry shake the ingredients before adding in ice and shaking the hell out of it (wet shake). I have simplified my life by buying a mini whisk and breaking up the whites so it’s not a snotty, runny mess. Then add ice and shake normally. Double strain your sour into a cocktail glass. I then add a few drops of bitters and draw a design with a pick. This is a drink you want to drink fairly quickly as you don’t want it to get warm.
For those who are concerned about consuming raw egg whites, well, as mentioned you can buy pasteurized egg whites and there’s also the vegan method of using the water from a non-salted can of garbanzo beans. This water is known as aquafaba.
The above pisco sour uses Pisco Capurro, The Base Co grapefruit basil syrup in place of simple syrup and I used Miracle Mile yuzu bitters instead of the more typical Angostura bitters. Because I knew I wanted top with a dried rose bud, the bitters are shaken with the drink instead of sprinkled on top.
Now that you have the basics down, you can play with the the sour by changing out the spirit (ahem, whiskey), try a different citrus juice, using a liqueur instead of simple syrup, different bitters or topping with soda water and making this a fizz!
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