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Happy Hour: Pisco Sour

YumSugar — Mon, 18 Aug 2008 14:00:46 -0700

The other night I found myself at Nopa, a San Francisco restaurant known for its great food and equally respectable drinks. My drink of choice was the pisco sour, the slightly sweet, tart, frothy lemon cocktail made with pisco, a regional South American brandy. This is a wonderful concoction and I'm excited to re-create it at home.If you don't own pisco, you can find it at a well-stocked liquor store or online. The pisco sour and its namesake spirit have been at the center of a centuries-old battle between Chile and Peru, with both countries claiming it their own.

Note that this recipe calls for Chilean pisco, which is sweeter, with slightly lower alcohol content than Peruvian pisco. If you substitute Peruvian pisco, increase the amount of simple syrup and lemon juice according to your taste. To get the recipe to this lovely Latin libation, read more.

Pisco Sour
From Epicurious; inspired by a cocktail consumed at Nopa

Ingredients

1 egg white
2 1/2 ounces Chilean Pisco Capel
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
Angostura Bitters

Directions

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice.
Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass.
Top with a few drops of bitters.

Makes 1.

Print recipe with images | without images

Must-Read: Market-Fresh Mixology

YumSugar — Tue, 21 Apr 2009 03:30:22 -0700

Regardless of whether or not we're in the midst of a food revolution, it's undeniable that over the last couple of years, cuisine highlighting fresh-picked produce has gained major ground. In fact, the principles of seasonality and slow food aren't just being applied to food. They're also key in what The New York Times calls the "farm-to-glass movement," where drinks are driven by produce at the peak of the season. If you aren't too familiar with the liquid locavore movement, one new book, Market-Fresh Mixology ($12.21), shows you the ropes. Learn whether it's worth seeking out when you read more.
Pros:

"Tool box" sidebar tells you what equipment you'll need to make each drink.
Introductory chapter primes you on tools of the trade, glassware, and essential bar ingredients.
Classic cocktail recipes include fun tidbits on the history of the cocktail.

Cons:

Some ingredients and garnishes - like gooseberries, juniper berries, and pumpkin liqueur - could potentially be hard to find.
Steps are listed in paragraph form rather than numbered.

Recipes: Depending on how experimental your palate is, some sippers - like the Carrot Chic, Spiced Beet Cocktail, and Fennel Cocktail - may be truly adventurous or a bit too exotic for you. Other eye-catching recipes:

Rhubarb Strawberry Collins
Fresh Strawberry Daiquiri
Kiwi Champagne
Fresh Tomato Bloody Mary
Homemade Cocktail Onions
Papaya Pisco Sour
Blueberry Lavender Mojito

Imagery: Most of the cocktails included in the book are accompanied by vivid, crisp photos.

Overall Rating: If you like to make cocktails at home and appreciate the farm-to-table philosophy, then this book would be right up your alley.

View 4 Photos ›

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 23 Aug 2008 09:30:31 -0700

PartySugar helps harvest San Francisco's public victory garden.
Check out our firsthand account of tasting food on the trippy new miracle berry.
Hitting bookstores soon: A Rachael Ray parody.
Can you match the Olympians to the foods they can't live without?
Throw this going away party, and people won't want to leave.
Even leftover haters will love these five dinners that improve with time.
Why you'll thank yourself for drinking organic booze.
This Ferrero Rocher frozen pie made us weak in the knees.
Try just one pisco sour, and you'll understand why it's worth fighting over.

All the News That's Fit to Eat - May 21, 2008

YumSugar — Wed, 21 May 2008 12:15:35 -0700

Remembering Robert Mondavi: How the winemaker reinvented Napa Valley. - The New York Times
The foreign competition heats up at the Memphis Barbecue Contest. - Washington Post
Kick your grilling up a notch by making your own spice rubs. - Chicago Tribune
Check out these Summer twists on pisco sour and caipirinha cocktails. - Los Angeles Times
Have you heard of roasting pig in a box? - The Oregonian
These cookbooks will take you around the world on a grill. - San Francisco Chronicle
Ever wondered what's up with that dimple on the bottom of wine bottles? - Dallas Morning News

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