Ward Off Winter, Celebrate National Pisco Sour Day
Indulge in these riffs on the classic Pisco Sour to celebrate the Peruvian holiday and to fight the February blues.
In the dead of winter, most cocktailians reach for whiskies or spiced rums to keep warm. But thanks to the Peruvian government—which established National Pisco Sour Day, celebrated on the first Saturday in February—we have an excuse to imbibe the drink that’s better suited to beach weather. Try these two riffs on the Peruvian classic (pisco, Angostura bitters, lime juice, egg white and simple syrup) to celebrate the southern hemisphere holiday and to conjure images of a warmer season.
The Murphy Sour
Recipe courtesy H. Joseph Ehrmann, proprietor of Elixir Beverage Catering and founder and chief ambassador of Cocktail Ambassadors, San Francisco
1 tablespoon (or a 3 finger pinch) fresh-chopped cilantro, plus cilantro leaf or sprig to garnish
1 clementine, peeled
1½ ounces Campo de Encanto Acholado Pisco
½ ounce lime juice
1 ounce clover honey syrup (1:1 ratio of honey and hot water, mixed)
2 tablespoons egg white
In a mixing glass, add the cilantro leaves and one clementine. Muddle well and add the remaining ingredients. Dry shake the mixture for five seconds, then fill the glass with ice. Shake well for 10 seconds, and double strain to remove the solids. Garnish with a cilantro leaf or cilantro sprig.
Made in Peru
Recipe courtesy Marcos Tello of 1886, Pasedena, California
1½ ounces Pisco Porton
½ ounce Galliano L'Autentico
½ ounce simple syrup
½ ounce lemon juice
1 teaspoon Fernet Branca
½ ounce Barolo Chinato, to top
Pineapple air, to garnish (recipe follows)
1 pineapple leaf, to garnish
Herbes de Provence, to garnish
In a mixing glass filled with ice, shake together the pisco, Galliano, simple syrup, lemon juice and Fernet. Strain into a Champagne flute, and top with the Barolo Chinato and the pineapple air. Lay the pineapple leaf over the top of the glass, and sprinkle with the herbes de Provence.
For the pineapple air:
½ cup pineapple juice
In a small bowl, aerate the pineapple juice using an immersion blender until the juice becomes light and frothy, about 1 minute. Using a julep strainer, scoop the frothed pineapple into the Champagne flute.