I didn't have a strong feeling about what tonight's cocktail should be, but upon opening the fridge the stars...or ingredients...just aligned! I happened to have half a lemon, half a lime and one last shot of pisco in the refrigerator--it's worth having a well-stocked fridge I guess. My Pisco Sour recipe has raw egg white in it, but don't let that scare you--it adds a smooth, velvety texture and some froth to the drink when made right and it has yet to kill me (knock on cheap wood table).
Ingredients:
Pisco (Capel...the store had a $40 bottle and a $14 bottle and I went with the $14).
Triple Sec
Fresh Lemon
Fresh Lime
Egg (white part only)
Angostura Bitters
As usual, start by filling your martini glass with ice to let it chill. Add 1 shot (my jiggers were dirty so I used a standard shot glass tonight) of pisco, 1 shot of triple sec, the juice from half a lemon, the juice from half a lime and about half of an egg white to a shaker. DO NOT ADD ICE YET! Cover and shake. It's important to shake for about 10 seconds before adding ice or the egg won't get frothy. Add the ice from your glass and shake for another 10 seconds. Strain into the martini glass. Add 2-3 drops of bitters to taste. If you're still laughing from when I said, "my jiggers were dirty" then nice job making it through Tuesday with a sense of humor.
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