Mezcal, made from fire-roasted agave, provides the smokiness in this unusual Pisco Sour update. The cucumber is fresh and herbaceous, and even though the cocktail contains simple syrup, a pinch of salt makes it more dry than sweet. While the shaken egg white adds a dramatic foamy head, the drink is equally delicious without an egg white.
Plus:Great Cocktail Recipes & Techniques
One 1-inch cucumber slice, chopped
1 ounce pisco
1 ounce mezcal
1 ounce fresh lemon juice
1 ounce simple syrup
1 large egg white
Pinch of salt
3 drops of Peychaud’s bitters, for garnish
How to Make It
In a cocktail shaker, muddle the cucumber. Add the pisco, mezcal, lemon juice, simple syrup, egg white and salt and shake well. Add ice and shake again. http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... title="Cocktail Technique: Fine-Straining a Drink">Fine-strain into a chilled wineglass. Dot the drink with the Peychaud’s bitters and swirl decoratively.
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