PiscoThree

Pisco — 3 Ways

Pisco —a white spirit made from fermented grape juice— is wonderfully flexible when it comes to mixing cocktails. With rising popularity through central America and trickles of recipes filtering in across the pond—largely due to chefs like Gastón Acurio, who released a Peruvian cookbook book under Phaidon—we have witnessed a stream of south American cuisine infiltrate our, along with the ever seductive and classic pisco sour.

Keeping things classic, sweet, and spicy is Kelsey—the award-winning food blogger and creator of Happyolks, who created these three seductive creations. Her signature style is wholesome, but these treats show her sweet side, too

Side note: The following recipes are not vegan, but adjustments such as egg replacer and stevia could be used. 

Pisco Sour

2 fl oz (8 parts) Pisco
1 fl oz (4 parts) Lime juice
3/4 fl oz (3 part) Simple syrup (sugar and water)
1 Egg white
4 large ice cubes

Sour de Campo

2 fl oz (8 parts) Pisco
1 fl oz (4 parts) Lime juice
1 fl oz (4 parts) honey
1/2 flz oz (2 parts) grated fresh ginger
1 Egg white
4 large ice cubes

Mango-Chili Sour

2 fl oz (8 parts) Pisco
1 fl oz (4 parts) Lime juice
1 fl oz (4 parts) Simple syrup (sugar and water)
1/2 cup sliced fresh mango
1 tsp (small sliver) serrano pepper
1 Egg white
4 large ice cubes

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Recipe: Happyolks | Words: Paris Bielby

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