We have served this variation of the pisco sour ever since we first learned about the drink in the mid-1990s. There weren’t many pisco choices available back then, so we worked with what we had. One brand we used was Pisco Capel Reservado from Chile, a blend of 30 percent Muscat and 70 percent Pedro Jimenez and Torontel grapes, which give the spirit a nice sweet full flavor, as it’s aged in wood for up to 6 months. Because of the slight oak, it combines beautifully with fresh lemon juice, so our variation was a gringo-styled sour, tall over ice.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Pour the brandy, syrup, juices, and egg white into a mixing glass. Close the shaker and shake very hard without ice for a few seconds. Add large cold ice cubes and shake vigorously for up to 30 seconds. Strain into a Collins glass filled with ice and garnish with the bitters, orange, and cherry.
tasting notes
Step 2
Dominant Flavors: grape musk and citrus
Step 3
Body: creamy, chalky, chewy
Step 4
Dryness: off-dry
Step 5
Complexity: medium, subtle
Step 6
Accentuating or Contrasting Flavors: angostura bitters
Step 7
Finish: short, dry with citrus overtones
Step 8
Glass: Collins
