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.

　　

Ingredients

makes 1 drink

　　2 ounces Pisco Capel Reservado brandy

　　3/4 ounce simple syrup (page 154)

　　3/4 ounce freshly squeezed lemon juice

　　1/2 ounce freshly squeezed orange juice

　　1 egg white

　　3 dashes Angostura bitters, for garnish

　　1 orange half-wheel, for garnish

　　1 brandied cherry (see page 36), for garnish

　　

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

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.