Friday, February 26, 2010

Top 10 out of 100 - #10 The Pisco Sour

As a favor for stealing one of her best employees away from her on detail, a friend asked that I follow up on my Anvil 100 cocktail effort with a ranking of my top 10 cocktails from that list. As I mentioned before, there were definitely a number of cocktails on that list that I would consider marginally enjoyable, at best (I'm looking at you, Ramos Gin Fizz), but there were far more I thought were pretty darned tasty. So coming up with my favorite ten was not an easy task. Plus, I had to take into account my own preferences (I am a whisky / whiskey fan first, with gin a very close second), making sure that I wasn't skewing the results based on what I was predisposed to like in the first place. There are many cocktails that don't appear on this list which I love (Whiskey Sour, where are you??), but I figured that I would keep it simple and just work with the ones on the List.

So these will be the 10 I enjoyed making and drinking the most from the list, number one being my favorite (duh). Starting with Number 10:

#10 The Pisco Sour

Pisco isn't something I had any personal exposure to before starting The List - I knew it came from the land of llamas, and I like llamas, so no worries there. Since I am a big fan of Whiskey Sours, this was a cocktail I was eager to try. It surely did not disappoint. Pisco is Peruvian or Chilean grape eau de vie, one which is typically not wood aged, and has a unique tang to it - not quite citrusy, but one which hits you a little bit on the tart sensing part of your tongue. Mixed with the sour component, pisco's unique tang really adds to the complexity of the drink (in a way I don't think whiskey does quite as well). And then adding the egg white brings the whole cocktail together - sweet, sour, creamy, tart, with a touch of bitterness added by the bitters.

Definitely one I will go back to. If you wear one of those cute little Peruvian hats while drinking one, all the better - and it may lead to singing a short ditty about transporting llamas to places of higher education, and what could be wrong with that?

Pisco Sour

2oz pisco
1oz lime juice
.5oz simple syrup (I used agave syrup)
an egg white
single drop of Angostura bitters

Shake HARD with ice to build up the froth from the egg. Strain into a chilled rocks glass, add drop of bitters on top.

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