Gringo Pisco Sour

Name: Gringo Pisco Sour
Yield: makes 1 drink
Ingredients: 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

January 24, 2012

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Photo by Chelsea Kyle

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.

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