To my overseas buddy(ies)
Eggwhite or Eggyolk-based cocktails are beginning to flow more easily past the lips of the cocktailers in this town. However, that does not mean that everyone knows how to make them. So, here’s a quick recipe because an expat-friend of mine needs a little refresher course in the almighty Pisco Sour.
Quickly:
2 oz Pisco
1 oz Lemon Juice
1 oz Simple Syrup
1 Egg White
Shake the Egg White separately at first, for no less than 20 or 30 seconds. Add the rest of the ingredients and fill your shaker with ice. Shake HARD for about 75 seconds, and strain into a rocks or double rocks glass.
Garnish with a couple dashes of Angostura Bitters, and swirl to create a well-balanced top of the meringue.
Sorry to have been AWOL, but the stitches just came out of my finger, and typing is only now becoming easier. More posts to follow.
Haha, thanks homy! These are actually the Peruvian national drink of sorts, and I just spent the last ten days guzzling them. And what is the Peruvian national food? “Cuy,” which is actually (drum roll) guinea pig. Surprisingly good, though a little tough. Anyway, I’m going to make these (piscos, not guinea pig) in the next week or so and I’ll let you know how it goes.