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 😉
Pisco sour cocktail
- 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
- 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.