Soon after my
cocktailian 'rebirth', I figured that my first priority was to do my drinking homework. I'd drag my girlfriend around to the better cocktail bars in Vancouver and look deep into the list to
see what 'vanity' listing the bartender had snuck on there. The kind of cocktails that the Sour Apple crowd wouldn't go near, but that cocktail nerds would eagerly lap up. One of our first safaris took us to the wilds of Main Street in Vancouver to the
Cascade Room. There, stuck somewhere between
Mojito and Margarita was the exotic-sounding
Pisco Sour.
Honestly the notion of cheap Peruvian or Chilean brandy sounded fairly scary, cheap French brandy is bad enough, so it seemed unlikely that the addition of a little lemon and sugar could make this stuff palatable, plus the notion of raw egg in a drink was still a new one to me (oh how innocent I was).
However skeptical you are, a well made Pisco Sour looks amazing, a frothy head that cascades into a pale yellow, with the trademark three spots of bitters running slowly through the froth and settling on top of the body of the cocktail.
If you just slam one back, the flavours of the drink are fairly straight forward, like a really well made lemonade...with booze. Upon further analysis, the round, fruity, aromatic character of the pisco kind of wells up through the drink. I find that I perceive the aroma not while nosing the drink, but while actually drinking it. Anyway, the first one was nice, but nothing to write home about, but after trying a few other things on the Cascade's list, I found myself fully craving another Pisco.
Fast forward a few months when the
Pisco Sour had been on my own cocktail list at the
Hammy for a few weeks and suddenly these wayward souls would wander up to the bar sort of staring into empty, egg-encrusted glasses, dreamily saying;
"I don't know what it is, but I had this here a few weeks ago and it's my new favorite drink". One woman described her Pisco Sour as the "one perfect moment" of her vacation in Vancouver.
Here is the recipe I use for my
Pisco Sour
1.5oz Pisco Capel (it's the only one we can get in BC)
1oz simple syrup
juice of 1/2 a lemon (about 3/4-oz)
one egg white (about 1/2 an ounce will do if you use the pasteurized stuff)
3 drops Angostura bitters
Mix all ingredients except the bitters in a cocktail shaker and shake the bejeezus out of it with ice until the egg white is nice and frothy, then strain (I say double strain, all that shaking creates a lot of ice chips) into a small rocks, or parfait glass. Add the drops of bitters to the top of the foam and serve.
(a great trick for getting a really thick stiff foam is to "dry shake" the the lemon, sugar and egg white, which means to shake them without ice, the foam actually stiffens better in a warm environment, then add the pisco and ice and shake a little more).
