You see, outside right now are A/C repair technicians installing a new A/C unit to the above-garage studio apartment. The unit stopped blowing cold air Monday, and two separate service technicians agreed that the compressor was fried and the best thing to do was replace the 16 year old unit with a brand new one. Ouch!
That’s why today’s featured cocktail is meant to pack a whallop of flavor – to balance the whallop dealt to my wallet. This recipe comes from my good Peruvian friend who knows authentic Pisco Sour’s are made with egg whites for a frothy top. Yum!
Pisco is a peruvian type of brandy that has pear and herbal flavors. The lemon juice adds the acidity, and sour, while some agave nectar sweetens things up a touch so its easy on the palate. If you haven’t tried one before, you’re in for a treat.
This recipe is simple to make too – allowing you to whip one up quickly during downtown for lunch (like myself) or just as easily whip up a few batches for friends at this weekend’s gathering. It’s sure to be a hit.
Ingredients (Makes two) :
- 3 oz Pisco
- 1 oz Agave Nectar
- 2 oz lemon juice
- 1 egg white
- 2-3 drops of Angosturo Bitters
In a cocktail shaker filled with ice, add all ingredients.
Shake vigorously until the shaker is almost too cold to hold (like the Ghostbusters).
Strain into glass and enjoy! Cheers!
