Pisco sour may well be one of the world’s best cocktails. My version contains an extra ingredient for an added twist!
It’s Friday and it is time for cocktails, am I right? In my case it is time for several cocktails because yesterday marked the biggest challenge this blog has ever faced. You might have noticed it looks a little different and is acting a little erratically…
Well this is because Supergolden Bakes is now on WordPress instead of Blogger. While this might not seem major to you it is a HUGE change for me and I don’t deal well with change. I fret, I worry, I stress and then I worry some more. I could make the Olympic worry team, I am that good at it.
Despite having help on tap from a hugely patient tech guru, you might still come across some dreaded error messages. Please be patient – the posts are there but sometimes they need a little search to locate them.
Enter the name of the recipe into the search box and it should come up. I am also slowly updating the recipes into printer friendly format and making a host of other improvements to make the blog more user friendly. If you spot anything that requires my attention leave a comment, send me a tweet or a Facebook message and I will look into it straight away.
In the meantime why not make a batch of Pisco Sours to celebrate the end of the week? They might be my all time favourite cocktail – so much complexity in a drink that requires few ingredients.
You will need to get hold of some Pisco for this drink and perhaps my favourite gadget of all time, the gloriously named Mexican Elbow.
I like to add a touch of Marsala wine for a little added sweetness. And of course don’t forget the drops of Angostura Bitters on top of the frothy head. Kinda look like vampire bites, don’t they? Maybe this should be a Halloween cocktail 😉
Ingredients
- 60 ml | 2fl oz Pisco
- 30 ml | 1fl oz lime juice
- 15 ml | 1/2 fl oz Marsala wine
- 15 ml | 1/2 fl oz sugar syrup
- 15 ml /1/2 fl oz egg white
- Angostura bitters
Instructions
- Shake the Pisco, lime juice, Marsala, sugar syrup and egg white in your cocktails shaker so that the egg white froths up.
- Add ice to the shaker and shake vigorously for 30 seconds.
- Double strain into a glass. Add three drops of Angustura bitters on the foam and serve.
Kate | The Veg Space says
Oh this sounds wonderful Lucy, I’m definitely in need of a Sunday night cocktail at the moment. Well done on making the big switch to WordPress, such a huge amount of work but will be worth it when its all sorted!
Lucy Parissi says
Thanks Kate – am still adjusting to the big change. So much work to do. But I think it looks a million times better x
Claire @foodiequine says
I fear I may soon be the only one left on blogger! Well done on successfully making the change. Cocktail sounds interesting as I’m not keen on overly sweet drinks but this is the first time that I’ve heard of Pisco.
Lucy Parissi says
I resisted changing over to WordPress for so long… But I have to say that it is worth it even if it is scary. I would recommend you get some support if you decide to do it. Pisco is well worth seeking out – it has a unique taste quite unlike anything else.
Janice says
I love sour cocktails, but have never heard of Pisco. Must seek it out so I can recreate your incredibly *shocking* cocktail 😉