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Pisco
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Happy Hour: Pisco Sour
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.
Definition: Pisco
Pisco
A super potent brandy made from the distillation of Muscat grapes in Chile and Peru. Aged in special containers to prevent the liquor from absorbing either the color or flavor of the wood.
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Must-Read: Market-Fresh Mixology
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.
Talking Mixology With Dale DeGroff
Last week I had the wonderful opportunity to sit down with Dale DeGroff. If you've never heard of DeGroff, you'll be surprised to know that he has changed your life. Remember that basil gimlet you enjoyed at the bar last week?
What's Yummy This Week — YumSugar Weekly Recap
- 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.
All the News That's Fit to Eat — May 21, 2008
- 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.
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