Episode # 2 Pisco Sour

The Pisco Sour is a cocktail that originated as far back as the 1500s in South America: Chile and Peru to be exact. Many still argue over the exact location. The drink is similar to the American Margarita; however it is not nearly as intense or acidic. After attempting many different recipes, I decided to go with the proportions below. I find the balance of ingredients works best, and the addition of orange flower water gives the Pisco a wonderful floral enhancement. Please don’t be afraid of the egg white in this recipe; many (if not all) sour recipes call for egg white. Why? Because it adds a very nice smooth texture to the cocktail and provides a small layer of foam on top. And just so you know, your chance of getting salmonella poising is extremely low. So enjoy…

Ingredients:
2 oz. Pisco
1 oz. Simply Syrup (50:50)
1 oz. Freshly Squeezed Lemon Juice
5 drops Fee Brothers Orange Bitters
2 drops Orange Flower Water
1 Egg White

Method:
1. Add first five ingredients to shaker.
2. Shake vigorously without ice to froth.
3. Add ice and shake very hard for 20 seconds.
4. Strain into cocktail glass.
5. Add a few drops of Angostura to the froth.
6. Make design with toothpick and serve.

Music: Dave Brubeck "Take Five"